*  Exported from  MasterCook  *
 
                          Italian Minestrone Soup
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Beef
                 Vegetables                       Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  pound         Blade Chuck Roast
      1/2  cup           Sliced Carrots
    2 1/2  quart         Water
      1/4  cup           Diced Onion
    2      teaspoon      Salt
      1/4  cup           Chopped Parsley
    1      sm            Onion
    1      Clove         Garlic -- Minced
      1/2  cup           Celery Leaves
      1/2  cup           Elbow Macaroni
    1                    Bay Leaf
    6      ounce         Tomato Paste
    2      Slices        Bacon -- Diced
    1      cup           Coca-Cola
    1 1/2  cup           Cooked Kidney Beans
    1      tablespoon    Olive Oil
      1/2  cup           Fresh Chopped Green Beans
    1      tablespoon    Worcestershire Sauce
      1/2  cup           Diced Celery
    1      tablespoon    Italian Seasoning
      1/2  cup           Fresh Or Frozen Green Peas
    1      teaspoon      Salt
      1/2  cup           Sliced Zucchini
      1/4  teaspoon      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.
 
 
 
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