Italian Minestrone Soup - With Coke Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Blade chuck roast, or
1/2 cup: Zucchini, thinly sliced
- meaty soup bones,
1/2 cup: Carrots, thinly sliced
2 1/2 quart: Water,
1/4 cup: Onion, diced
2 tsp: Salt,
1/4 cup: Parsley, chopped
1 small: Onion,
1 medium: Clove garlic, minced
1/2 cup: Celery leaves,
1/2 cup: Elbow macaroni,, 2 oz
1 medium: Bay leaf,
6 ounce: Tomato paste,, 1-6 oz can
2 slice: Bacon, diced
1 cup: COCA-COLA,
1 1/2 cup: Kidney beans,
1 tbsp: Olive oil,
- cooked or canned,
1 tbsp: Worcestershire sauce,
1/2 cup: Green beans,
1 tbsp: Italian seasoning,
- fresh and chopped,
1 tsp: Salt,
1/2 cup: Celery, diced
1/4 tsp: Black pepper,
1/2 cup: Green peas,
Parmesan cheese,
- fresh or frozen,
- grated, optional
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp