2 lbs. beef shanks with the bone
3/4 c. dried kidney beans (rinsed)
1 tbsp. salt
1 bay leaf
10 c. water
1 onion (large and chopped)
1 14.5 oz. can diced tomatoes (with the juice)
1 tsp. dried thyme
1 tsp. dried tarragon
1 tsp. black pepper
2 medium zucchini (scrubbed and sliced)
1 c. frozen peas
3/4 c. broken spaghetti
Freshly grated Parmesan cheese (as an accompaniment)
In a large soup pot combine the beef, beans, salt, bay leaf, and water. Simmer covered for 2 hours.
Discard the bones and fat from the meat and break meat into pieces. Stir in the onion, carrots, tomatoes, thyme, tarragon, and pepper. Simmer covered for 30 minutes.
Add the zucchini, peas, spaghetti, and simmer partially covered for 20 minutes, stirring occasionally. Season with salt and pepper (to taste) and add additional water if soup is too thick.
Serve the freshly grated Parmesan as an accompaniment.
Leslie Glover Pendleton