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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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