1 large veal knuclle
3# shin eef cut in 2" pieces
4 qts. cold water
1 tlbs. salt
1 tlbs whole black peppers
2 large ay leaes
2 cups pink beans(soaked overnight)
2 1# cans tomatoes
4-6 sweet onions, sliced
Tops of 1 bunch celery, chopped
3-4 stalks celery, diced
2 packages chopped frozen spinach
1 small head cabbage shredded
2 cups diced zuchinni
1 cup brown rice
1 tsp. each marjoram, thyme, oregeno
Wash and soak beans overnight.
Next morning place bones, beef, water and salt in large kettle. Simmer 3 hours, skimming frequently.
Remove meat and bones from stock, cool, put meat and add to broth w/marrow.
Put peppercorns and bay leaves in tea caddy and add to broth.
Add soaked, drained beans, tomatoes, onions, celery, spinach, zuchinni, cabbage. Simmer 1 hour.
Add rice, spices. Simmer 2-3 hours more. Soup should be quite thick, like stew. Ladle into bowls and sprinkle with parmesan cheese.