Peel and cut carrot. Cut celery. Dice onion.
Place in pot with soup bone, and cover everything with water.
Add salt and pepper to mix to taste.
Bring everything to boil, then cover and reduce heat and simmer for 2 to 2 ½ hours.
Remove from heat.
Remove bone and meat, and vegetables. Place to the side.
Strain broth into soup pan.
Bring to boil, and add Rustichella d’Abruzzo cappellini.
When pasta is done, remove from heat.
Grate fresh Parmesan cheese onto pasta and broth and serve.
Depending on preferences you can eat the meat and vegetables as a side dish, or discard. Italians do both.