3 lbs. beef shank or 1 lb. round or sirloin steak
1 med. onion
1 bay leaf
2 tsp. salt
1/4 tsp. pepper
8 c. water
16 oz. can cut green beans
15 oz. garbanzo beans, drained
8 oz. can tomatoes, cut up
2 med. carrots, thinly sliced
4 oz. Polish sausage or pepperoni, sliced
2 oz. fine noodles (1 1/4 c.)
2 tbsp. snipped parsley
1 clove garlic, minced
1 1/2 tsp. dried basil, crushed
Grated Parmesan cheese

In Dutch oven or large pan brown meat in small amount of oil. Add onion, bay leaf, salt, pepper and water. Cover and simmer about 1 1/2 hours or until meat is tender (if steak used, shorten cooking time). Remove beef and skim fat from broth. When meat is cool enough to handle, remove meat from bones, cut up and return to broth. Discard bones. Add beans, garbanzo beans, undrained tomatoes, carrots, sausage, noodles, parsley, garlic and basil to soup. Cover and simmer 20-25 minutes or until vegetables and noodles are tender. Season to taste, using bouillon if needed. If desired pass Parmesan cheese. Makes 8 to 10 servings.