Italian minestrone soup coca-cola
Yield: 6 Servings
Ingredients:
- 2 1/2 lb Blade chuck roast OR Meaty soup bones
- 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 Kidney beans
- 1/2 c Green beans fresh/chopped
- 1/2 c Celery diced
- 1/2 c Green peas
- 1/2 c Zucchini thinly sliced
- 1/2 c Carrots thinly sliced
- 1/4 c Onion diced
- 1/4 c Parsley chopped
- 1 Clove garlic minced
- 1/2 c (2 oz) elbow macaroni
- 1 cn (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
Instructions:
Parmesan cheese Grated (optional) 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. Recipe: "International Cooking with Coca-Cola" a give-away pamphlet from The Coca-Cola Company 1981
