SUNSET BEEF AND BEAN MINESTRONE

"Almost a meal in itself, this hearty soup features a beef-enriched broth enhanced by shell-shaped pasta and an abundance of vegetables. . In Italy, minestrone varies from season to season. This springtime version is laden with green beans, zucchini, leeks, and peas. Pair with crunchy bread sticks for a satisfying supper."

2 pounds meaty beef shank slices, each about 2-inches thick
1 carrot, cut into chunks
1 onion , cut into chunks
1 celery stalk, cut into chunks
8 cups homemade beef stock (or regular-strength canned beef broth)
4 cups water
2 large tomatoes, peeled and chopped
3 medium thin-skinned potatoes, peeled and sliced
1/2 cup small shell pasta, uncooked
1 pound Italian green beans, ends removed, cut 1-inch lengths
1 pound canned red kidney beans, drained
2 medium zucchini, sliced
2 medium leeks (white parts only), sliced
1 1/2 cups shelled green peas (or
1 (10 ounce) package frozen peas, thawed
2 teaspoons sugar
1/2 teaspoon dried basil
Salt and pepper (to taste)
Grated Parmesan cheese (for serving)

In a 6 to 8-quart pan, combine beef shanks, carrot, onion, celery, stock, and water. Bring to a boil over high heat; reduce heat, cover, and simmer until meat pulls easily from bones (about 3 hours).

Pour stock mixture through a wire strainer; reserve stock. Discard vegetables; set shanks aside and let cool. Discard bones and fat; tear meat into bite-size pieces and set aside. Skim and discard fat from stock.

Return stock to pan and add tomatoes and potatoes. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes are tender when pierced (about 10 minutes).

Whirl about 2 cups of the vegetable mixture in a food processor or blender until smooth; return to pan.

Add pasta to the soup. Bring to a boil over high heat; reduce heat, cover, and simmer for 10 minutes.

Add Italian beans, kidney beans, zucchini, leeks, peas, sugar, basil, and meat. Cover and simmer just until vegetables are tender when pierced (10 to 15 minutes). Season to taste with salt and pepper.

Pass cheese at the table to sprinkle over individual servings.

Makes about 8 servings
Source: Sunset Homemade Soups, Sunset Publishing, 1985 (Third edition, 1988)