Italian Minestrone Soup - With Coke

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Blade chuck roast - or
		Meaty soup bones
2 1/2		Water
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Onion (small)
1/2 cup	55g / 1.9oz	Celery leaves
1 cup	40g / 1.4oz	Bay leaf (medium)
2		Bacon - diced
1 1/2 cups	240g / 8.5oz	Kidney beans - cooked or canned
1/2 cup	80g / 2.8oz	Green beans - fresh and chopped
1/2 cup	55g / 1.9oz	Celery - diced
1/2 cup	118ml	Green peas - fresh or frozen
1/2 cup	118ml	Zucchini - thinly sliced
1/2 cup	55g / 1.9oz	Carrots - thinly sliced
1/4 cup	15g / 0.5oz	Onion - diced
1/4 cup	36g / 1.3oz	Parsley - chopped
1		Garlic - minced
1/2 cup	118ml	Elbow macaroni - (2 oz)
6 oz	170g	Tomato paste - (1-6 oz can)
1 cup	237ml	Coca-cola
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Worcestershire sauce
1 tablespoon	15ml	Italian seasoning
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
		Parmesan cheese - grated, optional

Recipe Instructions

In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf. Cover and simmer 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 rest of the ingredients. Pan-fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts, or 12 servings.

Source:
R. S. Koss

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