Here’s another good minestrone soup. Jim makes it in the crock pot. Original source: Crockery Cookery by Mable Hoffman.
1 lb. beef shank or stew meat
6 C water
1 onion, chopped
1 tsp. salt
1 tsp. powdered thyme
2 Tbsp. minced parsley
1/4 tsp. pepper
1 (16 oz.) can tomatoes, cut up
1 zucchini, sliced
1 (16 oz.) can garbanzo beans, drained
2 C chopped cabbage
1 C small elbow macaroni, uncooked
1/4 C grated Parmesan cheese
In crock pot, combine beef with water, onion, salt, thyme, parsley, pepper and tomatoes. Cover and cook on low for 7-9 hours.
Remove beef bones; cut up meat and return to pot. Turn setting to high. Add zucchini, beans, cabbage, and macaroni.
Cover and cook on high for 30 to 45 minutes or until vegetables are tender.
Spoon into bowls. If desired, sprinkle with Parmesan cheese.