Italian minestrone soup

6 servings

Ingredients

Quantity Ingredient
2½ pounds Blade Chuck Roast
2½ quart Water
2 teaspoons Salt
1 small Onion
½ cup Celery Leaves
1 Bay Leaf
2 Slices Bacon, Diced
1½ cup Cooked Kidney Beans
½ cup Fresh Chopped Green Beans
½ cup Diced Celery
½ cup Fresh Or Frozen Green Peas
½ cup Sliced Zucchini
Grated Parmesan Cheese
½ cup Sliced Carrots
¼ cup Diced Onion
¼ cup Chopped Parsley
1 Clove Garlic, Minced
½ cup Elbow Macaroni
6 ounces Tomato Paste
1 cup Coca-Cola
1 tablespoon Olive Oil
1 tablespoon Worcestershire Sauce
1 tablespoon Italian Seasoning
1 teaspoon Salt
¼ teaspoon Black Pepper

Directions

GARNISH

In a large pot, place the meat, water, salt, small onion, celery leaves and bay leaf. Cover and simmer for about 2-½ 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.

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