I love this soup as I can to see what I eat 🙂
The day before the soup is to be cooked, put the beef bones in a large saucepan with the beans, salt and pepper and cold water to cover. Bring to the boil, skim, then cover the pan and simmer gently for 2 hours. pour into a bowl, cover chill over night.
Next day remove the bones, cut off any meat and return it to the stock. Heat the oil in a pan and fry the onion and garlic and minced beef until the onion is softened and the meat browned. Add the stock and beans, and the carrots, cabbage, tomatoes, passata, season with salt and pepper to taste. Bring to the boil, then cover the pan and simmer for 15 minutes.
Then add the broken spaghetti and continue cooking for 15 minutes more. Taste and adjust the seasoning. Serve very hot with grated Parmesan cheese, garnished parsley.