Name: Manifique Minestrone
Ingredients: 4 Stalks celery, cut in 1/2" pieces; 5 cn Chicken Broth, (14 oz.); 2 cn Red Kidney beans, (14 oz.); 8 oz Ditalini (#40); 1 cn Tomato Sauce, (8 oz.); 2 md Onions, finely chopped; 4 md New potatoes, diced; 3 Thyme, generous pinch; 1/4 ts Sage, ground; Cple shakes oregano, dried; Cple shakes garlic powder; Cple shakes poultry seasoning; 5 Parsley, chopped; 1/4 ts Bell's Seasoning, (This is optional); 1 lb Beef neck bones, (with meat) OR-; 1 lb Lamb necks -OR-; 1 lb Stewing veal, cut in 1/2" cubes

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Italian	New text im, Frank’s own, Soups	10	Servings

INGREDIENTS

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

INSTRUCTIONS

*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 they're 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 <fcaval@IDT.NET> on Mar
2, 1997.

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