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                             ITALIAN MINESTRONE SOUP

Qty Measurement Ingredient —– ———— ——————————————————– 2-1/2 lbs blade chuck roast or meaty soup bones 2-1/2 qts water

  2  tsps             salt
  1  small            onion
1/2  cup              celery leaves
  1                   bay leaf
  2  slices           bacon, diced

1-1/2 cups kidney beans, cooked or canned

1/2  cup              green beans, fresh and chopped
1/2  cup              celery, diced
1/2  cup              green peas, fresh or frozen
1/2  cup              zucchini, thinly sliced
1/2  cup              carrots, thinly sliced
1/4  cup              onion, diced
1/4  cup              parsley, chopped
  1  clove            garlic, minced
1/2  cup (2 oz)       elbow macaroni
  1  can (6 oz)       tomato paste
  1  cup              COCA-COLA
  1  Tbsp             olive oil
  1  Tbsp             Worcestershire sauce
  1  Tbsp             Italian seasoning
  1  tsp              salt
1/4  tsp              black pepper
                      Parmesan cheese, grated (optional)

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.

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from

       The Coca-Cola Company, 1981 
/data/webs/external/dokuwiki/data/pages/archive/food/recipe.001.txt · Last modified: 2002/02/08 04:13 by

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