3 1/2 to 4 lbs. blade cut chuck roast
2 tbsp. olive oil or salad oil
2 lg. sweet red onions, sliced and separated into rings
2 carrots, thinly sliced
2 cloves garlic, minced or pressed
1/2 c. chopped parsley
1 tbsp. salt
1 tsp. crumbled basil
2 1/2 qts. water (10 c.)
1 (1 lb.) can tomatoes
1 med. boiling potato, thinly sliced
1 (9 oz.) pkg. frozen Italian green beans, thawed
2 med. zucchini, thinly sliced
2 c. chopped fresh spinach
Shredded Parmesan cheese

Cut chuck roast into large chunks, trimming and discarding as much fat as possible. Brown meat and bones well in heated oil in a large kettle (at least 6 quart size). Mix in onions and cook until limp. Add carrots, celery, garlic, parsley, salt, basil and water. Bring to boiling, cover, reduce heat and simmer for about 3 hours until meat is very tender and broth is flavorful. Remove meat and bones with a slotted spoon. Discard bones and fat; return meat in chucks to soup. (At this point, soup may be covered and chilled until ready to serve; skim fat from surface). To soup add tomatoes (coarsely chopped) and their liquid and potato. Bring to a gentle boil and cook, uncovered, for about 30 minutes, until potato is tender. Add beans and zucchini and cook for about 10 minutes longer, just until tender. Stir in spinach and cook about 3 minutes. Salt to taste. Serve soup with Parmesan cheese to sprinkle over. Makes 6 servings.