Categories: Soups/stews, Vegetables 
      Yield: 12 servings 
  
  2 1/2 lb Blade chuck roast, or 
           - meaty soup bones 
  2 1/2 qt Water 
      2 ts Salt 
      1 sm Onion 
    1/2 c  Celery leaves 
      1 md Bay leaf 
      2 sl Bacon, diced 
  1 1/2 c  Kidney beans, 
           - cooked or canned 
    1/2 c  Green beans, 
           - fresh and chopped 
    1/2 c  Celery, diced 
    1/2 c  Green peas, 
           - fresh or frozen 
    1/2 c  Zucchini, thinly sliced 
    1/2 c  Carrots, thinly sliced 
    1/4 c  Onion, diced 
    1/4 c  Parsley, chopped 
      1 md Clove garlic, minced 
    1/2 c  Elbow macaroni, (2 oz) 
      6 oz Tomato paste, (1-6 oz can) 
      1 c  COCA-COLA 
      1 tb Olive oil 
      1 tb Worcestershire sauce 
      1 tb Italian seasoning 
      1 ts Salt 
    1/4 ts Black pepper 
           Parmesan cheese, 
           - grated, optional 
  
  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, or 
  12 servings.