52 lines
2.1 KiB
Plaintext
52 lines
2.1 KiB
Plaintext
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ITALIAN MINESTRONE SOUP
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Qty Measurement Ingredient
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----- ------------ --------------------------------------------------------
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2-1/2 lbs blade chuck roast or meaty soup bones
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2-1/2 qts water
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2 tsps salt
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1 small onion
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1/2 cup celery leaves
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1 bay leaf
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2 slices bacon, diced
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1-1/2 cups kidney beans, cooked or canned
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1/2 cup green beans, fresh and chopped
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1/2 cup celery, diced
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1/2 cup green peas, fresh or frozen
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1/2 cup zucchini, thinly sliced
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1/2 cup carrots, thinly sliced
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1/4 cup onion, diced
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1/4 cup parsley, chopped
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1 clove garlic, minced
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1/2 cup (2 oz) elbow macaroni
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1 can (6 oz) tomato paste
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1 cup COCA-COLA
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1 Tbsp olive oil
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1 Tbsp Worcestershire sauce
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1 Tbsp Italian seasoning
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1 tsp salt
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1/4 tsp black pepper
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Parmesan cheese, grated (optional)
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In a large pan, place the meat, water, salt, small onion, celery leaves, and bay
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leaf. Cover and simmer about 2-1/2 hours until the meat is tender. Remove the
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meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth
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to harden the fat and remove the fat. Discard the fat.
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Finely dice the meat, discarding any fat and bones (should be about 2 cups). In
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a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place
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over low heat while preparing the rest of the ingredients.
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Pan-fry the bacon until crisp. Add the bacon and the drippings and all the
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remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer
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about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled
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with Parmesan cheese, if desired. Makes about 3 quarts.
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Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from
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The Coca-Cola Company, 1981
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