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Soup: Italian Minestrone Soup

Source of Recipe

MealMaster


List of Ingredients

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




Recipe

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 simmer for about 30 minutes, until the vegetables and macaroni are tender.

Serve sprinkled with Parmesan cheese, if desired.

YIELD: 6 Servings