Italian Minestrone Soup

• 2 1/2 pounds beef chuck roast
• 2 1/2 quarts water
• 2 teaspoons salt
• 1 small onions
• 1/2 cup celery leaves
• 1 medium bay leaves
• 2 slices bacon diced
• 1 1/2 cups red kidney beans cooked
• 1/2 cup green beans chopped
• 1/2 cup celery diced
• 1/2 cup green peas
• 1/2 cup zucchini sliced
• 1/2 cup carrots sliced
• 1/4 cup onions diced
• 1/4 cup parsley leaves chopped
• 1 medium garlic minced
• 1/2 cup pasta
• 6 ounces tomato paste
• 1 cup cola
• 1 tablespoon olive oil
• 1 tablespoon worcestershire sauce
• 1 tablespoon italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon black pepper

1. In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf.
2. Cover and simmer about 2 1/2 hours until the meat is tender.
3. Remove the meat.
4. Strain the broth.
5. Add ice cubes to the broth to harden the fat and remove the fat.
6. Discard the fat.
7. Finely dice the meat, discarding any fat and bones (should be about 2 cups).
8. In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat.
9. Place over low heat while preparing the rest of the ingredients.
10. Pan-fry the bacon until crisp.
11. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth.
12. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender.
13. Serve sprinkled with Parmesan cheese, if desired.

chuck roast, water, salt, onions, celery, bay leaves, bacon, red kidney, green beans, celery, green peas, zucchini, carrots, onions, parsley, garlic, pasta, tomato paste, cola, olive oil, worcestershire sauce, italian seasoning, salt, black pepper

Taken from recipeland.com/recipe/v/italian-minestrone-soup-44326 (may not work)