Italian Minestrone Soup - With Coke Recipe

Step 1

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.

Things You'll Need

  • 2 1/2lb Blade chuck roast, or
  • - meaty soup bones
  • 2 1/2qt Water
  • 2ts Salt
  • 1sm Onion
  • 1/2c Celery leaves
  • 1md Bay leaf
  • 2sl Bacon, diced
  • 1 1/2c Kidney beans,
  • - cooked or canned
  • 1/2c Green beans,
  • - fresh and chopped
  • 1/2c Celery, diced
  • 1/2c Green peas,
  • - fresh or frozen
  • 1/2c Zucchini, thinly sliced
  • 1/2c Carrots, thinly sliced
  • 1/4c Onion, diced
  • 1/4c Parsley, chopped
  • 1md Clove garlic, minced
  • 1/2c Elbow macaroni, (2 oz)
  • 6oz Tomato paste, (1-6 oz can)
  • 1c COCA-COLA
  • 1tb Olive oil
  • 1tb Worcestershire sauce
  • 1tb Italian seasoning
  • 1ts Salt
  • 1/4ts Black pepper
  • Parmesan cheese,
  • - grated, optional

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