1 lb. shin beef with bone
3 1/2 qts. cold water
1 c. dried white or red kidney beans
1 tbsp. olive or salad oil
2 peeled cloves garlic
2/3 c. shelled peas
1 c. pared diced carrots
1/2 c. spaghetti, broken up fine
1/2 c. minced onions
1/2 c. minced parsley
1/8 tsp. pepper
1 c. cut fresh string beans
3/4 c. diced celery
2 c. finely shredded cabbage
1 c. canned tomatoes
Grated Parmesan cheese

Place shin of beef in a large kettle. Add water, 2 tablespoons salt and beans. Cover and bring to a boil. Skim, recover and simmer 4 hours. Heat oil in skillet and brown garlic in it. Remove garlic, then saute the onion and parsley in oil until onion is tender but not brown. Remove bone and meat from meat stock. Then add 1 tablespoon salt, onion, parsley, pepper and all remaining ingredients except spaghetti and cheese. Cover and simmer for 30 minutes. Add spaghetti and cook 10 minutes longer. Serve - passing cheese to be sprinkled on top. Serves 10.