Soup stock: add 3 beef knuckles or beef shank to 4 quarts cold water and 1 tablespoon salt. Simmer slowly 3 to 4 hours; remove bones. Let cool overnight. Remove fat.
Add soup stock to large pot; bring to boil, 15 to 20 minutes. Ad 1 1/2 to 2 cups water. Salt and pepper; bring to boil. Add carrots, zucchini, celery, potatoes, green beans and pasta; simmer for 20 minutes. Add basil; simmer 10 minutes. Add beans; simmer 20 minutes or so, vegetables should be cooked. Serve with Parmesan cheese.