Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        blade chuck roast
     1/2  cup           sliced carrots
   2 1/2  quarts        water
     1/4  cup           diced onion
   2      teaspoons     salt
     1/4  cup           chopped parsley
   1      small         onion
   1      clove         garlic -- minced
     1/2  cup           celery leaves
     1/2  cup           elbow macaroni
   1                    bay leaf
   6      ounces        tomato paste
   2      slices        bacon -- diced
   1      cup           coca-cola
   1 1/2  cups          cooked kidney beans
   1      tablespoon    olive oil
     1/2  cup           fresh chopped green beans
   1      tablespoon    Worcestershire sauce
     1/2  cup           diced celery
   1      tablespoon    Italian seasoning
     1/2  cup           fresh or frozen green peas
   1      teaspoon      salt
     1/2  cup           sliced zucchini
     1/4  teaspoon      black pepper
                        -----garnish-----
                        grated parmesan cheese

Preparation:

In a large pot, place the meat, water, salt, small onion, celery leaves and bay leaf. Cover and simmer for 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 remaining ingredients. Pan fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except the Parmesan cheese, to the broth. Cover and simmerfor about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired.