Italian Minestrone Soup

Ingredients:

• 2 1/2 pounds Blade Chuck Roast
• 2 1/2 quarts Water
• 2 teaspoons Salt
• 1 small Onion
• 1/2 cup Celery Leaves
• 1 Bay Leaf
• 2 Slices Bacon -- Diced
• 1 1/2 cups Cooked Kidney Beans
• 1/2 cup Fresh Chopped Green Beans
• 1/2 cup Diced Celery
• 1/2 cup Fresh Or Frozen Green Peas
• 1/2 cup Sliced Zucchini
• 1/2 cup Sliced Carrots
• 1/4 cup Diced Onion
• 1/4 cup Chopped Parsley
• 1 Clove Garlic -- Minced
• 1/2 cup Elbow Macaroni
• 6 ounces Tomato Paste
• 1 cup Coca-Cola
• 1 tablespoon Olive Oil
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Italian Seasoning
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper
• -----GARNISH-----
• Grated Parmesan Cheese

Preparation:

• In a large pot, place the meat, water, salt, small onion, celery leaves and bay leaf.
• Cover and simmer for 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 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 simmerfor about 30 minutes, until the vegetables and macaroni are tender.
• Serve sprinkled with Parmesan cheese, if desired.