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  Recipe Home » Soups » Italian Minestrone Soup - With Coke
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  Italian Minestrone Soup - With Coke
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 283
Ingredients:
2 1/2 lb Blade chuck roast, or meaty soup bones
2 1/2 qt Water
2 tsp Salt
1 small Onion
1/2 cup Celery leaves
1 medium 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 medium 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
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.
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