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Beefy Italian Minestrone Soup

 

Beefy Italian Minestrone Soup recipe
141

Yield

18

servings

Prep

20

min

Cook

3

hrs

Ready

hrs

 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 25148% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 552mg 23%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 43g
Vitamin A 18% Vitamin C 10%
Calcium 3% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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