1 lb. shin bone with meat
5 qt. cold water
3 tbsp. salt
1 c. dried red kidney beans
2 tbsp. salad or olive oil
2 cloves garlic
1 med. onion, minced
1/2 c. snipped parsley
1/2 lb. chuck, ground
1/4 tsp. pepper
1 c. diced celery
2 c. finely shredded cabbage
1 1/2 c. diced, pared carrots
1 (1 lb. 13 oz.) can tomatoes (3 1/2 c.)
1/2 c. broken-up spaghetti
1 c. thinly sliced zucchini or sm. yellow squash
1 (10 oz.) pkg. frozen peas
Grated Parmesan cheese or Romano cheese

Day before: In large kettle, place shin bone, water, salt, beans. Bring to boil. Skim. Cover; simmer 3 hours. In oil, saute garlic, onion, parsley, chuck, and pepper until onion is tender; discard garlic. Remove bone from soup. Cut off meat. Add meat to soup along with onion mixture, celery, cabbage, carrots, tomatoes. Simmer, covered, 20 minutes until vegetables are tender. Refrigerate.

About 20 minutes before serving: Skim fat from soup. Bring soup slow to boil. Add spaghetti, zucchini, and peas. Cook covered about 10 minutes. Add salt and pepper to taste.

Serve from soup tureen, large casserole or mixing bowl, letting guests top soup with cheese.