Title: Italian minestrone soup coca-cola
 Categories: Soups, Italian, Beef
      Yield: 6 servings
 
  2 1/2 lb Blade chuck roast OR
           Meaty soup bones
  2 1/2 qt Water
      2 ts Salt
      1 sm Onion
    1/2 c  Celery leaves
      1    Bay leaf
      2    Slices, bacon, diced
  1 1/2 c  Kidney beans
    1/2 c  Green beans, fresh/chopped
    1/2 c  Celery, diced
    1/2 c  Green peas
    1/2 c  Zucchini, thinly sliced
    1/2 c  Carrots, thinly sliced
    1/4 c  Onion, diced
    1/4 c  Parsley, chopped
      1    Clove garlic, minced
    1/2 c  (2 oz) elbow macaroni
      1 cn (6 oz) tomato paste
      1 c  COCA-COLA
      1 tb Olive oil
      1 tb Worcestershire sauce
      1 tb Italian seasoning
      1 ts Salt
    1/4 ts 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