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Italian Minestrone Soup

Ingredients: 1/2 Cup(s) diced celery 163/625 Pound(s) fresh, chopped green beans 151/193 Pound(s) kidney beans 2 Slice(s) 2 slices, diced bacon 1 bay leaf 1/2 Cup(s) celery leaves 1/3 Ounce(s) salt 10 Cup(s) water 2 1/2 Pound(s) blade chuck roast 6 783/3022 Ounce(s) peas 1/2 Cup(s) sliced zucchini 1/2 Cup(s) sliced carrots 1/4 onion, diced 4 Tablespoon(s) chopped parsley 1 Milliliter(s) garlic -- minced 1/2 Cup(s) elbow macaroni 1 coca-cola 39/2500 Quart(s) olive oil 1/2 Ounce(s) worcestershire sauce 1 Tablespoon(s) italian seasoning 1 Dash(s) salt & pepper, to taste Directions: 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 simmer for about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired.
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Variations: Fry the onions, in the oil, before putting them in the pot. Add 1 cup of cooked chick Almond brussels sprouts soup (atlas) Place the almonds in a food processor. Process until very finely ground. Continue to process until the mixture almost resembles a nut butter, stopping the machine and scraping down the sides with a plastic spatula from time to time. Heat the Chilled avocado soup with fresh ginger & lime crema Melt the butter in a saucepan and cook the onions for about 4 minutes, until softened. Add the ginger and continue to cook an additional 2 minutes. Add the avocado and chicken stock and whisk to combine. Simmer soup over medium-low heat for about 5 minute Potato soup 1. Cook celery, onion, and Potatos in enough water to cover. 2. Thicken with Cornstarch 3. Add Half & Half, and cheese. 4. Simmer.