Recipe - Italian Minestrone Soup Coca-Cola

2 One half pound Blade chuck roast OR
Meaty soup bones
2 One half qt Water
2 teaspoon Salt
1 small Onion
One half cup Celery leaves
1 Bay leaf
2 Slices, bacon, minced
1 One half cup Kidney beans
One half cup Green beans, fresh/chopped
One half cup Celery, minced
One half cup Green peas
One half cup Zucchini, thinly cut or sliced up
One half cup Carrots, thinly cut or sliced up
One fourth cup Onion, minced
One fourth cup Parsley, chopped
1 Clove garlic, minced
One half cup (2 oz) elbow macaroni
1 cn (6 oz) tomato paste
1 cup COCACOLA
1 tablespoon Olive oil
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
1 teaspoon Salt
One fourth teaspoon 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 2One half 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.

Panfry 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 CocaCola", a giveaway
pamphlet from The CocaCola Company, 1981