1 lb. beef shank
2½ quarts water
1 T. salt
1 cup dried white or red beans
1 T. olive oil
2 cloves garlic, minced
½ cup onion, minced
¼ cup fresh parsley
1 cup green beans, fresh or frozen, snapped into 1-inch pieces
1 potato, peeled and diced
¾ cup celery, diced
⅔ cup peas, fresh or frozen
2 cups cabbage, thinly shredded
1 cup carrots, diced
1 cup tomatoes, skinned and chopped
½ cup shell macaroni
Salt and pepper to taste
Parmesan cheese, shredded or grated, for garnish
Place the beef in a pot; add water, salt, and beans. Cover, bring to a boil, and then reduce the heat and simmer, stirring occasionally and skimming off fat, for 4 hours.
Remove the beef from the pot and allow it to cool enough to handle. Cut the meat into bite-sized pieces and set aside.
In a skillet, add the oil, garlic, onion, and parsley; sauté until tender but not brown. Add the onion mixture to the soup pot along with the green beans, potato, celery, peas, cabbage, carrots, and tomatoes. Cover and simmer for 30 minutes. Add the macaroni and beef and continue cooking until the macaroni is tender. Salt and pepper to taste and serve garnished with Parmesan cheese.
Serves 4 to 6.