Brown ground chuck and add next 10 ingredients, cover and simmer for 2 hours. Add kidney beans, frozen beans, peas and simmer 45 minutes. Add broken spaghetti for the last 20 minutes.
Day before: In large kettle, place shin beef with bone, salt, beans. Bring to a boil; skim. Cover, simmer 3 hours. In oil, saute garlic, onion parsley, ground beef and pepper until onion is tender; discard garlic. Remove bone from soup; cut off meat. Add meat to soup, along with onion mixture, celery, cabbage, carrots, tomatoes. Simmer covered 20 minutes or until vegetables are tender. Refrigerate. About 30 minutes before serving: skim fat from soup. Bring soup to a boil, add spaghetti, zucchini. Cook covered about 10 minutes. Add salt and pepper to taste. Top soup with cheese. Serves 8. Croddy
Slowly saute finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts
of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2
hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20
minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with
Parmesan cheese. Serve with crusty garlic bread.