| Mediterranean Minestrone
2 pounds of beef soup bones
3 pounds of shin beef, sliced
4 quarts of water
one 28 ounce can of tomatoes in puree or juice, undrained
one 15 ounce can of tomato sauce
2 medium onions, quartered
1/4 cup of chopped parsley
2 tablespoons of salt
2 teaspoons of basil leaves, crushed
1/2 teaspoon of freshly ground black pepper
2 cloves garlic, crushed
2 bay leaves
2 cups ( 1 lb.) of sliced carrots
2 cups of sliced celery
4 cups (12 ounces) of uncooked shell macaroni or elbows
2 packages (10 ounces each) of frozen Italian green peas
one 10 ounce package of frozen peas
one 1 pound or 20 ounce can of white or red kidney beans, undrained
Parmesan cheese, grated
Italian bread
Place soup bones and shin beef in large 8 - 10 quart soup kettle, add water. Bring to a boil, skim surface or liquid. Add tomatoes, tomato sauce, onions, parsley, salt, basil, pepper, garlic and bay leaves. Bring to a boil again, reduce heat, cover and simmer for 1 1/2 hours. Add carrots and celery, cover and simmer for 1/2 hour longer or until meat is fork tender.
Remove meat and bones from soup. Discard bones. Trim fat off meat and discard fat. Cut meat into bite size pieces and return to soup. Heat soup to boiling. Add uncooked macaroni, green beans and peas. Simmer, covered, about 15 - 20 minutes or until macaroni is tender. Stir occasionally.
Stir in kidney beans, heat top boiling. Serve in large deep soup bowls. Pass grated Parmesan cheese and Italian bread. Makes about 6 quarts |
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