Manifique minestrone

10 Servings

Ingredients

Quantity Ingredient
4 Stalks celery, cut in 1/2\" pieces
5 cans Chicken Broth, (14 oz.)
2 cans Red Kidney beans, (14 oz.)
8 ounces Ditalini (#40)
1 can Tomato Sauce, (8 oz.)
2 mediums Onions, finely chopped
4 mediums New potatoes, diced
3 Thyme, generous pinch
¼ teaspoon Sage, ground
Cple shakes oregano, dried
Cple shakes garlic powder
Cple shakes poultry seasoning
5 Parsley, chopped
¼ teaspoon Bell's Seasoning, (This is optional)
1 pounds Beef neck bones, (with meat) OR-
1 pounds Lamb necks -OR-
1 pounds Stewing veal, cut in 1/2\" cubes

Directions

*Note: For heightened flavor, I like to place the meat bones on a roasting rack in the oven for about 1 hour at 400 degrees.

Ditalini #40 is small ½" long tube macaroni. Barley or another type of pasta may be substituted for this. Add all ingredients to the chicken stock in an 8-Qt. soup kettle. Turn heat to high and bring the mixture to a boil to reduce the liquid, then reduce to a simmer for about 1 hour. Add the Ditalini during the last 15 minutes so they're not overcooked. Serve with a loaf of crusty Italian bread.

Recipe by: F. Cavalier - January, 1996 Posted to EAT-L Digest 01 Mar 97 by Frank Cavalier <fcaval@...> on Mar 2, 1997.

Related recipes