Baked Ripe Olive Minestrone Recipe
Servings: 1
Ingredients
- 1 1/2 lb lean beef stewing meat
- 1 c. coarsely minced onion
- 1 tsp chopped garlic
- 1 tsp salt
- 1/4 tsp pepper
- 2 Tbsp. extra virgin olive oil
- 3 x 10 1/(2-oz) cans beef broth
- 2 can water
- 1 1/2 tsp Italian herb seasoning
- 1 x (16-oz) can tomatoes, undrained
- 1 x 15 1/(4-oz) can kidney beans, undrained
- 1 3/4 c. pitted canned ripe olives
- 1 c. liquid from canned olives
- 1 1/2 c. thinly sliced carrots
- 1 c. small seashell macaroni, uncooked
- 2 c. sliced zucchini Grated Parmesan cheese
Directions
- Preheat oven to 400 degrees. Cut beef into 1 1/4 inch cubes. Mix beef, onion, garlic, salt and pepper in a Dutch oven. Add in extra virgin olive oil and stir to coat meat proportionately. Brown, uncovered, in preheated oven about 40 min, stirring once or possibly twice.
- Reduce heat to 350 degrees. Add in broth, water and Italian seasoning. Cover and cook 1 hour till meat is almost tender.
- Remove from oven and stir in tomatoes, kidney beans, ripe olives, canned olive liquid, carrots and macaroni. Sprinkle zucchini on top. Cover and return to oven to bake 40 to 45 min longer, till macaroni is tender. Serve with Parmesan.
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