Ingredients

• 2 tablespoons olive oil
• 3 brown onions, halved, finely chopped
• 4-5 garlic cloves, crushed
• 1kg beef shin bones
• 150g piece bacon, coarsely chopped
• 2L (8 cups) water
• 1 x 400g can Italian peeled tomatoes
• 1 x 400g can red kidney beans, rinsed, drained
• 2 tablespoons tomato paste
• 400g dried macaroni pasta
• 4-5 silver beet leaves, washed, dried, white stems removed, finely shredded
• Fresh basil leaves, torn, to serve
• Shredded parmesan, to serve
• Crusty bread, to serve

Method

• Step 1 Heat the oil in a large heavy-based saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for 2 minutes or until the onion is soft.
• Step 2 Add the beef shin bones, bacon and water to the saucepan and bring to the boil. Reduce heat to medium-low and simmer for 1 hour or until the beef falls off the bone. Remove the beef shin bones from the soup. Use a slotted spoon to remove any scum that rises to the surface of the soup. Remove the meat from the bones and discard bones. Coarsely chop the beef and return to the soup.
• Step 3 Add the tomatoes, beans and tomato paste to the soup. Simmer, stirring occasionally, over medium-low heat for 20 minutes or until the mixture thickens.
• Step 4 Increase heat to medium. Add the macaroni and silver beet to the soup and cook, stirring occasionally, for 8 minutes or until the macaroni is cooked. Season with salt and pepper.
• Step 5 Ladle the soup among serving bowls. Top with basil and parmesan and serve immediately with crusty bread.