- 4 lbs beef shin bone
- Salt & pepper
- bay leaf
- 1/8 tsp marjoram
- 1/2 C chopped onion
- 2 1/2 C chopped celery with leaves
- 1/2 C chopped carrot
- 1/2 - 3/4 C pinto beans fresh
- 3 T oil
- 1 clove garlic
- 1/4 tsp basil opt
- 1 C strained tomatoes
- 4-5 C mashed potato flakes
- 1 C broken macaroni pieces
- grated Parmesan cheese
Scraping marrow out of 4 lbs beef shin bone, cracked, melt, brown 2 lbs of meat slowly.
Add 3 qts water, remaining meat; bring to a boil. Remove scum from surface, then add: salt & pepper, bay leaf, marjoram, onion, 1/2 C chopped celery with leaves, carrot. Simmer, covered 4 hrs. Refrigerate.
Soak 1/2 - 3/4 C pinto beans overnight in brown stock. Simmer in brown stock till tender, about 3 hours.
Sauté 2 C celery in oil for 5 min. with garlic. Add remaining brown stock, spinach pieces, salt, pepper, optional basil, beans, strained tomatoes, mashed potato flakes; simmer 45 min. Add broken macaroni pieces. Simmer 15 min more.
Serve with grated Parmesan cheese.