Categories: Soups/stews, Italian, Beef 
      Yield: 6 servings 
  
  2 1/2 lb Blade chuck roast OR              1/4 c  Onion, diced 
           Meaty soup bones                  1/4 c  Parsley, chopped 
  2 1/2 qt Water                               1    Clove garlic, minced 
      2 ts Salt                              1/2 c  (2 oz) elbow macaroni 
      1 sm Onion                               1 cn (6 oz) tomato paste 
    1/2 c  Celery leaves                       1 c  COCA-COLA 
      1    Bay leaf                            1 tb Olive oil 
      2    Slices, bacon, diced                1 tb Worcestershire sauce 
  1 1/2 c  Kidney beans                        1 tb Italian seasoning 
    1/2 c  Green beans, fresh/chopped          1 ts Salt 
    1/2 c  Celery, diced                     1/4 ts Black pepper 
    1/2 c  Green peas                               Parmesan cheese, 
    1/2 c  Zucchini, thinly sliced                  Grated (optional) 
    1/2 c  Carrots, thinly sliced          
  
  In a large pan, place the meat, water, salt, small onion, celery leaves, 
  and bay leaf.  Cover and simmer 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 rest of the ingredients. 
   
  Pan-fry the bacon until crisp.  Add the bacon and the drippings and all the 
  remaining ingredients, except Parmesan cheese, to the broth. Cover and 
  simmer about 30 minutes, until the vegetables and macaroni are tender. 
  Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts. 
  Recipe:  "International Cooking with Coca-Cola", a give-away 
         pamphlet from The Coca-Cola Company, 1981