3 lbs. beef soup bones
16 c. water
2 bay leaf
3 tsp. salt (or to taste)
1 1/2 tsp. dried basil
1 tsp. ground sage
1/2 tsp. pepper
4 med. carrots, sliced
8 oz. pasta, shells, or elbow
2 tbsp. oil or butter
2 lg. onions, chopped
2 lg. garlic cloves, minced
4 stalks celery, chopped or sliced
10 oz. green beans in 1 inch pieces
1/2 med. head cabbage, shredded
2 sm. zucchini, sliced
3 (16 oz.) cans tomato, cut up with juice
1 (16 oz.) can beans (garbanzo, kidney, or any other), drained and rinsed
2 sm. cans tomato sauce
Grated Parmesan cheese

Combine bones and water; bring to boil. Cover, reduce heat, and simmer about 2 1/2 hours. Remove bones and discard. Skim fat and debris from stock. Add spices and carrots; simmer, covered, until almost tender. Meanwhile in a large skillet, heat oil or butter and saute onion, celery, and garlic until almost tender. Add to soup along with green beans, cabbage, zucchini, tomatoes, and beans. Add 1 or 2 small cans tomato sauce, to taste, and simmer about 20 minutes. Bring back to boil and add pasta. Cook about 15 minutes until pasta is tender. Let soup "rest" before serving. Serve with grated Parmesan cheese.