Potato Minestrone Soup

1 meaty beef soup bone
3 tablespoons salt
1 cup dried red kidney beans
1 pound beef for stew, cut into bite-size pieces
3 tablespoons olive oil
2 cloves garlic, minced
1/2 cup minced parsley
1 medium onion, chopped
1/4 teaspoon pepper
3 1/2 cups cut up fresh or canned tomatoes
2 cups finely shredded cabbage
1 1/2 cups cut green beans, cut into 1-inch pieces
1 cup diced celery
1 cup sliced carrots
2 cups diced potatoes
2 cups chopped fresh spinach
1/2 cup elbow macaroni
grated Parmesan cheese

Place soup bone, salt, beans, and 5 quarts water in 10-quart stockpot.
Bring to a boil; skim foam. Cover and simmer 1 1/2 hours.
Add stew meat; simmer 2 hours.
Heat olive oil in small skillet.
Add garlic, parsley, and onions; sauté until onion is transparent.
Remove soup bone from soup; let cool until easily handled.
Remove meat from bone; return meat to soup.
Add onion mixture, pepper, tomatoes, cabbage, beans, celery, carrots and potatoes.
Bring to a boil, simmer 15 minutes.
Add spinach and macaroni; simmer 20 minutes, or until macaroni is tender. Serve hot, topped with generous amounts of grated Parmesan cheese.

Servings: 10-12

The All-American Potato Cookbook