Italian Minestrone Soup

Course : Beef
Serves: 6
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2 1/2 pounds blade chuck roast
1/2 cup sliced carrots
2 1/2 quarts water
1/4 cup diced onion
2 teaspoons salt
1/4 cup chopped parsley
1 small onion
1 clove garlic
1/2 cup celery leaves
1/2 cup elbow macaroni
1 piece bay leaf
6 ounces tomato paste
2 slices bacon -- diced
1 cup coca-cola
1 1/2 cups 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
1 Cup grated parmesan cheese

Preparation / Directions:

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.

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