Linnea56: You can do just about what what you had in mind. Sub the Corned Beef for Ham. ***************************** Here is a recipe for Lou's - Pasta e Fagioli ( I've been spelling it wrong!) 1 lb. Great Northern Beans (soaked overnight & drained) 3 quarts of water Or use your canned Northern Beans or, Chick Peas ( Ceci ) 3 Garlic Cloves (chopped small) 3/4 Cup of Tomatoes, diced small 1/3 cup of shredded Carrots 2 Whole Cloves 1/2 pound of cubed Ham or more ,to taste 3/4 cup of Onion chopped small 3 Bay Leaves 1/3 cup of Instant Mashed Potatoes ( or more if needed ) 3 tablespoons of Chicken Flavored Soup Base or 2 cups of Chicken Broth. 3 cups( or more) of cooked Elbow Macaroni or # 9 Spaghetti Salt and Pepper to taste, when beans are almost done. Cooking: Put 3 Quarts of water in a pot, large enough to hold 2 more quarts. Add the beans and start cooking them. Add all the ingredients , except the Ham and Mashed Potatoes. Cook the Beans till they are almost done & add the Ham. When the Beans are cooked soft, add the Inst. Mashed Potatoes, and more if needed to thicken slightly. Add the cooked drained Spaghetti or Elbow macaroni. Add more water if and when needed. You can sprinkle some Parmesan cheese if you like , when serving. Makes about 8 servings, maybe more. Here is another dish, almost the same as Pasta Fagioli.

It's not just pork that's fatty. Beef and chicken are, too. A little fat is essential for good flavor. Don't give up on hocks, though - they have the very best flavor for beans and it's the flavor we're used to from pork & beans, baked beans, bean soups, etc. I always think ahead for soups and stews so I can cool them as Linda and woodie suggest and remove the solidified fat from the top. If you have to make and serve in one day, at least let it settle a long time, skim it, then float slices of bread in the fat and remove. Not nearly as effective, but very helpful.

I've been using Christie Brinkley's BEAN SOUP recipe since I first made it in 1995 and I love it because it includes cabbage. Ms. Brinkley is a vegetarian and I change the recipe by including some homemade chicken broth, instead of using all water plus vegetable-flavored instant bouillon. The bay leaf in the recipe is the "zing" of flavor. You can make this recipe as thick or thin as you like by how much water you add to it. It's also an interesting recipe because you don't have to soak the beans overnight. -Grainlady -------------------------------------------------- CHRISTIE BRINKLEY'S VEGETARIAN WHITE BEAN SOUP 1 c. uncooked dry navy beans 2 T. olive oil 1 medium white onion, chopped 3 garlic cloves, minced 3 medium baking potatoes, cut into 1/2-inch cubes 2 large carrots, sliced 1 stalk celery, chopped 1-1/2 c. sliced cabbage 1 T. finely chopped fresh parsley 2 t. vegetable-flavor instant bouillon 1 bay leaf 6-8 cups water Soak the beans for 20-minutes in enough lukewarm water to cover. Heat oil in Dutch oven over medium heat until hot. Add onion and garlic; cook and stir until tender. Drain beans. Add beans, potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven; mix well. Bring to a boil. Reduce heat; simmer 1 to 1-1/4 hours or until beans are tender. If necessary, add additional water during cooking for desired consistency. If desired, salt to taste. Yield: 6 (1-1/2-cup) servings. Nutrition per 1-1/2-cup serving: Calories: 300 Total fat: 5 g. Cholesterol: 0 mg. Total carbohydrate: 53 g. Dietary fiber: 13 g. Protein: 11 g.

First of all, 6 pounds of beef shank is a huge amount for soup...think of putting that into a pot and covering it with water! That would ba a huge amount! I am with those who say to use the beef ribs for the "bone" taste and additional chick or round for some meat. I can get a rack of beef ribs for about $6 to $8 here and add another pound and a half of chuck and it's not too bad... But minestroni is a "big" soup...veggies beans and pasta....don't need a lot of beef....just bones for the flavor. Since beef shank has gotten so expensive as has lamb shank because someone says it's "trendy" ..I am anxiously awaiting the price decling of beef fillet and lamb loin chops....as they are so...declasse... Pah! Linda C