Italian minestrone soup - with coke Recipe

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Italian minestrone soup - with coke

Artist:	_	Yield:	12
Categories:	Italian, Soups & Stews, Vegetables, Western European	Rating:	0
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Ingredients:

2 1/2	lbs	Blade chuck roast, or
		- meaty soup bones
2 1/2	quart	Water
2	tsp	Salt
1	small	Onion
1/2	cup	Celery leaves
1	med	Bay leaf
2	slice	Bacon, diced
1 1/2	cup	Kidney beans
		- cooked or canned
1/2	cup	Green beans
		- fresh and chopped
1/2	cup	Celery, diced
1/2	cup	Green peas
		- fresh or frozen
1/2	cup	Zucchini, thinly sliced
1/2	cup	Carrots, thinly sliced
1/4	cup	Onion, diced
1/4	cup	Parsley, chopped
1	med	Clove garlic, minced
1/2	cup	Elbow macaroni, (2 oz)
6	oz	Tomato paste, (1-6 oz can)
1	cup	COCA-COLA
1	tbsp	Olive oil
1	tbsp	Worcestershire sauce
1	tbsp	Italian seasoning
1	tsp	Salt
1/4	tsp	Black pepper
		Parmesan cheese
		- grated, optional

Procedures:

1	In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf.
2	Cover and simmer about 2-?hours until the meat is tender.
3	Remove the meat.
4	Strain the broth (should measure 2 quarts).
5	Add ice cubes to the broth to harden the fat and remove the fat.
6	Discard the fat.
7	Finely dice the meat, discarding any fat and bones (should be about 2 cups).
8	In a 5 to 6 quart kettle or dutch oven, combine the beef broth and the meat.
9	Place over low heat while preparing the rest of the ingredients.
10	Pan-fry the bacon until crisp.
11	Add the bacon and the drippings and all the remaining ingredients, except parmesan cheese, to the broth.
12	Cover and simmer about 30 minutes, until the vegetables and macaroni are tender.
13	Serve sprinkled with parmesan cheese, if desired.
14	Makes about 3 quarts, or 12 servings.