Approx. 1/2 lb. pinto beans
2 cloves garlic
1 lg. onion, chopped
Soup bones, salted
Salted spare ribs
Italian sausage
1 tbsp. chopped parsley
1 c. chopped celery
2 or 3 potatoes, peeled and quartered
6 c. water (use 3 c. for beans and 3 cups for bones, meat, etc.
1/2 to 1 c. pasta noodles, little tubes

Cover beans with water. Put on lid and bring to boil. Simmer about 2 hours until tender. Set aside. In soup kettle put bones, meat and bring to boil. If greasy, drain liquid through a towel. Then cook meat in the drained water. Add salt and pepper, chopped onion, parsley, potatoes and pasta. Cook until pasta and potatoes are done. With wooden spoon and fork mash the potatoes and put into the soup. Take cooked beans and mash them in their own water and also put into the soup. By the time all is done the soup should be thick since water cooked down with the beans too. If soup is thin, let it cook down more. If it is too thick add a little hot water. Put in about 1/2 cup of grated Aziago cheese. This flavors the soup too. Takes about 2 1/2 hours to make. This can be served with bread and a salad.