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Friday, May 02, 2008 Minnestrone Soup By Article @ 9:31 PM :: 171 Views :: :: Soup, Italian   4 lbs. pot roast ½ c. barley 4-5 quarts water 1 large can of tomatoes, chopped 1 small can of tomato paste 2 c. chopped cabbage 2-3 celery stalks, cut up 2-3 carrots, cut up 1 med. onion, chopped 1 potato, cut up ½ - ¾ c. frozen or fresh string beans ½ - ¾ c. chopped broccoli (or whatever you have or desire) ½ - ¾ c. ditalini pasta or tiny shells  1 t. dried sweet basil or 3-4 fresh leaves, cut up ¾ t. minced garlic 1/3 t. red pepper ¼ c. imported Romano cheese Salt & pepper (Add beef bouillon cubes or beef broth for more flavoring and more seasoning to your taste.) Add pot roast and barley to water in a large soup pot. Add a little salt and pepper. Bring to a boil and skim foam off the top. Add all of the vegetables, tomatoes and paste. Add seasonings. Simmer on medium heat for a while. Add cheese and bouillon and more seasoning, if desired. Cook until the meat is tender. Add the pasta to cook in the soup. Take out the meat and cut it up into small pieces and place back in the soup. Serve with some nice crusty Italian bread.