3 lbs. shin of beef
Salt
4 med. carrots, pared
4 sprigs parsley
2 lg. celery stalks, cut up
1 lg. onion
1 bay leaf
1 pkg. 10 oz. frozen peas
1 can (1 lb. 1 oz.) Italian tomatoes, undrained
1 can (1 lb. 4 oz.) chick peas
1 pkg. (10 oz.) frozen green beans
2 c. chopped cabbage
1/4 lb. perciatelli or spaghetti broken into 1 inch
1/4 tsp. pepper

Place shin of beef, 1 tablespoon salt and 4 quarts water in large kettle. Bring to boiling, covered, then skim surface. Add carrots, parsley, celery, onion and bay leaf simmer, uncovered 3 hours. Remove beef and carrots, set aside. Strain broth there should be about 7 cups broth. In kettle combine broth tomatoes, chick peas, green beans, peas, cabbage, perciatelli, 2 tsp. salt and the pepper, bring to boiling stirring occasionally. Then reduce heat, and simmer covered 45 minutes. Meanwhile slice carrots, and cut meat from bone into small pieces. Add the meat to the simmering soup.