 |
Italian Minestrone Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Beef
Vegetables Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pound Blade Chuck Roast
1/2 cup Sliced Carrots
2 1/2 quart Water
1/4 cup Diced Onion
2 teaspoon Salt
1/4 cup Chopped Parsley
1 sm Onion
1 Clove Garlic -- Minced
1/2 cup Celery Leaves
1/2 cup Elbow Macaroni
1 Bay Leaf
6 ounce Tomato Paste
2 Slices Bacon -- Diced
1 cup Coca-Cola
1 1/2 cup Cooked Kidney Beans
1 tablespoon Olive Oil
1/2 cup Fresh Chopped Green Beans
1 tablespoon Worcestershire Sauce
1/2 cup Diced Celery
1 tablespoon Italian Seasoning
1/2 cup Fresh Or Frozen Green Peas
1 teaspoon Salt
1/2 cup Sliced Zucchini
1/4 teaspoon Black Pepper
-----GARNISH-----
Grated Parmesan Cheese
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 simmerfor
about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled
with Parmesan cheese, if desired. From: "International cooking with
Coca-Cola", a give-away pamphlet from the Coca-Cola Company, 1981.
- - - - - - - - - - - - - - - - - -
|
