2 lb. shin beef with bone
1 c. dry kidney beans
5 qts. water
1/2 tbsp. salt
2 tbsp. olive oil
2 minced cloves of garlic
1 lg. onion, chopped
1/2 c. parsley, chopped
1/4 tsp. pepper
1 1/2 c. sliced celery
2 c. diced carrots
3 c. shredded cabbage
2 c. corn
1 qt. tomatoes
3 bay leaves
1/2 tsp. thyme
1/2 tsp. basil

NOTE: I make this in 2 days so the fat can be skimmed off. Bring meat, beans, water and salt to a boil. Simmer 2 to 3 hours until meat comes easily from bones. Bone meat, set aside. Chill broth to remove fat (overnight).

Saute garlic, onion, parsley and pepper in olive oil. Add to broth. Add vegetables, tomatoes and spices to broth. Simmer until tender. Just before serving, bring to a boil and add about 4 ounces of your favorite pasta. When pasta is tender, serve with Parmesan. I like to use broken Chinese rice noodles as they freeze well. After the first meal I freeze the rest. Makes 6 to 7 quarts.