Manifique Minestrone

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Manifique Minestrone Ingredients

4 Stalks celery, cut in 1/2"	Cple shakes oregano, dried
5 cn Chicken Broth, (14 oz.)	Cple shakes garlic powder
2 cn Red Kidney beans, (14 oz.)	Cple shakes poultry
8 oz Ditalini (#40)	5 Parsley, chopped
1 cn Tomato Sauce, (8 oz.)	1 lb Beef neck bones, (with meat)
2 md Onions, finely chopped	OR
4 md New potatoes, diced	1 lb Lamb necks -OR-
3 Thyme, generous pinch	1 lb Stewing veal, cut in 1/2"
1/4 ts Sage, ground

Instructions for Manifique Minestrone

*Note: For heightened flavor, I like to place the meat bones on a roasting rack in the oven for about 1 hour at 400 degrees. Ditalini #40 is small 1/2" long tube macaroni. Barley or another type of pasta may be substituted for this. Add all ingredients to the chicken stock in an 8-Qt. soup kettle. Turn heat to high and bring the mixture to a boil to reduce the liquid, then reduce to a simmer for about 1 hour. Add the Ditalini during the last 15 minutes so theyre not overcooked. Serve with a loaf of crusty Italian bread. Recipe by: F. Cavalier - January, 1996 Posted to EAT-L Digest 01 Mar 97 by Frank Cavalier on Mar 2, 1997.

Main Ingredient: ChickenCuisine: Uncategorized

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