| 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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