PART I:

1 lb. dried pink beans
4 qts. water
4 beef marrow bones, each 3 inches long
4 slices meaty beef shank, 1 inch thick
Cooked vegetables (directions follow)
2 to 3 large potatoes, peeled and diced
1/2 lb. green beans
4 sm. zucchini, sliced
3 c. shredded cabbage
1/2 c. salad macaroni (ditalini)
Salt
Grated Parmesan cheese
2 oz. Pesto sauce

In large kettle combine beans and water, boil 2 minutes, remove from heat, let stand covered 1 hour.

Add beef bones and shanks, bring to boil, simmer covered 2 hours. Let cool, remove from beans meat and bones. Mash half the beans. Return to whole bean kettle. Return meat to soup, scoop marrow from bones, add to soup. Discard bones.

Add cooked vegetables, bring to boil, simmer 30 minutes. Add potatoes and green beans, simmer uncovered 10 minutes. Add zucchini, cabbage and macaroni. Simmer uncovered 5 minutes. Season to taste with salt. Stir in Pesto sauce.

PART TWO COOKED VEGETABLES FOR MINESTRONE SOUP

2 lg. onions, diced
2 c. carrots, diced
2 c. celery, diced
2 c. leeks, diced
1 can (16 oz.) whole tomatoes

Heat 4 tablespoons oil in wide frying pan. Add onions, cook until soft. Add remaining vegetables, cook 5 minutes at simmer. Mix in tomatoes. Simmer rapidly, uncovered, for 10 minutes, or until most of the liquid has evaporated.