Beefy Italian Minestrone Soup
Beefy Italian Minestrone Soup recipe
Yield
18 servingsPrep
20 minCook
3 hrsReady
3½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pound |
beef chuck roast
blade |
|
| 2 ½ | quart |
water
|
*
|
| 2 | teaspoon |
salt
|
|
| ¼ | cup |
onions
diced |
|
| 1 |
bay leaves
|
*
|
|
| ½ | cup |
celery leaves
|
* |
| ½ | cup |
carrots
sliced |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | small |
onions
|
|
| 1 |
garlic cloves
minced |
*
|
|
| ½ | cup |
pasta, elbow macaroni
|
*
|
| 6 | ounce |
tomato paste
|
|
| 2 | slices |
bacon
diced |
|
| 1 | cup |
cola
|
*
|
| 1 ½ | cup |
red kidney beans
cooked |
|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
green beans
fresh, chopped |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ½ | cup |
celery
diced |
|
| 1 | tablespoon |
italian seasoning
|
*
|
| ½ | cup |
green peas
fresh or frozen |
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
zucchini
sliced |
|
| ¼ | teaspoon |
black pepper
|
|
| Garnish | |||
|
Parmesan cheese
to taste |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
beef chuck roast
blade |
|
| 2.4 | l |
water
|
*
|
| 1E+1 | ml |
salt
|
|
| 59 | ml |
onions
diced |
|
| 1 | x |
bay leaves
|
*
|
| 118 | ml |
celery leaves
|
* |
| 118 | ml |
carrots
sliced |
|
| 59 | ml |
parsley leaves
chopped |
|
| 1 | small |
onions
|
|
| 1 | clove |
garlic cloves
minced |
*
|
| 118 | ml |
pasta, elbow macaroni
|
*
|
| 173.4 | ml/g |
tomato paste
|
|
| 2 | slices |
bacon
diced |
|
| 237 | ml |
cola
|
*
|
| 355 | ml |
red kidney beans
cooked |
|
| 15 | ml |
olive oil
|
|
| 118 | ml |
green beans
fresh, chopped |
|
| 15 | ml |
worcestershire sauce
|
|
| 118 | ml |
celery
diced |
|
| 15 | ml |
italian seasoning
|
*
|
| 118 | ml |
green peas
fresh or frozen |
|
| 5 | ml |
salt
|
|
| 118 | ml |
zucchini
sliced |
|
| 1.3 | ml |
black pepper
|
|
| Garnish | |||
| 1 | x |
Parmesan cheese
to taste |
*
|
Directions
In a large pot, place the meat, water, salt, small onion, celery leaves and bay leaf. Cover and simmer for about 2½ 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 simmer for about 30 minutes, until the vegetables and macaroni are tender.
Serve sprinkled with Parmesan cheese, if desired.
