Title: Italian Minestrone Soup
Categories: Soup Beef Vegetable Italian
Yield: 6 Servings
| 2 1/2 | lb | Blade Chuck Roast |
| 2 1/2 | qt | Water |
| 2 | ts | Salt |
| 1 | sm | Onion |
| 1/2 | c | Celery Leaves |
| 1 | | Bay Leaf |
| 2 | | Slices Bacon, Diced |
| 1 1/2 | c | Cooked Kidney Beans |
| 1/2 | c | Fresh Chopped Green Beans |
| 1/2 | c | Diced Celery |
| 1/2 | c | Fresh Or Frozen Green Peas |
| 1/2 | c | Sliced Zucchini |
| 1/2 | c | Sliced Carrots |
| 1/4 | c | Diced Onion |
| 1/4 | c | Chopped Parsley |
| 1 | | Clove Garlic, Minced |
| 1/2 | c | Elbow Macaroni |
| 6 | oz | Tomato Paste |
| 1 | c | Coca-Cola |
| 1 | tb | Olive Oil |
| 1 | tb | Worcestershire Sauce |
| 1 | tb | Italian Seasoning |
| 1 | ts | Salt |
| 1/4 | ts | Black Pepper |
| GARNISH |
| | | Grated Parmesan Cheese |
In a large pot, place the meat, water, salt, small onion, celery leaves and
bay leaf. Cover and simmer for about 2-1/2 hours until the meat is tender.
Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes
to the broth to harden the fat and remove the fat. Discard the fat. Finely
dice the meat, discarding any fat and bones (should be about 2 cups). In a
5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat.
Place over low heat while preparing the remaining ingredients. Pan fry the
bacon until crisp. Add the bacon and the drippings and all the remaining
ingredients, except the Parmesan cheese, to the broth. Cover and simmerfor
about 30 minutes, until the vegetables and macaroni are tender. Serve
sprinkled with Parmesan cheese, if desired. From: "International cooking
with Coca-Cola", a give-away pamphlet from the Coca-Cola Company, 1981.