Italian Minestrone Soup

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Blade chuck roast
2 1/2		Water
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Onion (small)
1/2 cup	55g / 1.9oz	Celery leaves
1		Bay leaf
2		Bacon - diced
1 1/2 cups	240g / 8.5oz	Cooked kidney beans
1/2 cup	80g / 2.8oz	Fresh chopped green beans
1/2 cup	55g / 1.9oz	Diced celery
1/2 cup	118ml	Fresh or frozen green peas
1/2 cup	118ml	Sliced zucchini
1/2 cup	55g / 1.9oz	Sliced carrots
1/4 cup	15g / 0.5oz	Diced onion
1/4 cup	36g / 1.3oz	Chopped parsley
1		Garlic - minced
1/2 cup	118ml	Elbow macaroni
6 oz	170g	Tomato paste
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
		Garnish
		Grated parmesan cheese

Recipe Instructions

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.

Source:
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