Recipe - Manifique Minestrone

4 Stalks celery, cut in 1/2"
pieces
5 cn Chicken Broth, (14 oz.)
2 cn Red Kidney beans, (14 oz.)
8 ounce Ditalini (#40)
1 cn Tomato Sauce, (8 oz.)
2 md Onions, finely chopped
4 md New potatoes, minced
3 Thyme, generous pinch
One fourth teaspoon Sage, ground
Cple shakes oregano, dried
Cple shakes garlic powder
Cple shakes poultry
seasoning
5 Parsley, chopped
One fourth teaspoon Bell's Seasoning, (This is
optional)
1 pound Beef neck bones, (with meat)
OR
1 pound Lamb necks OR
1 pound Stewing veal, cut in 1/2"
cubes

*Note: For heightened flavor, I like to place the meat bones on a roasting
rack in the oven for about 1 hour at 400 degrees.

Ditalini #40 is small 1/2" long tube macaroni. Barley or another type of
pasta may be substituted for this. Add all ingredients to the chicken stock
in an 8Qt. soup kettle. Turn heat to high and bring the mixture to a boil
to reduce the liquid, then reduce to a simmer for about 1 hour. Add the
Ditalini during the last 15 minutes so they're not overcooked. Serve with a
loaf of crusty Italian bread.

Recipe by: F. Cavalier January, 1996

Posted to EATL Digest 01 Mar 97 by Frank Cavalier fcaval@IDT.NET on Mar
2, 1997.