Recipe

Baked Ripe Olive Minestrone Recipe


Baked Ripe Olive Minestrone Recipe Chefmeow / All my dishes
1 year, 2 months ago
BAKED RIPE OLIVE MINESTRONE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Sims Estate in Arlington, Texas in 1991.
Prep:10m Cook:120m Servings:6

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Ingredients
  • 1-1/2 pounds lean beef stewing meat
  • 1 cup coarsely chopped white onion
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 cans beef broth
  • 2 cans water
  • 1-1/2 teaspoons Italian herb seasoning
  • 16 ounce can tomatoes with juice
  • 15-1/4 ounce can kidney beans with juice
  • 1-3/4 cups pitted canned ripe olives
  • 1 cup liquid from canned olives
  • 1-1/2 cups thinly sliced carrots
  • 1 cup small seashell macaroni uncooked
  • 2 cups sliced zucchini
  • Grated Parmesan cheese

Directions
  1. Preheat oven to 400.
  2. Cut beef into cubes.
  3. Mix beef, onion, garlic, salt and pepper in a Dutch oven.
  4. Add olive oil and stir to coat meat evenly.
  5. Brown uncovered in preheated oven about 40 minutes stirring once or twice.
  6. Reduce heat to 350.
  7. Add broth, water and Italian seasoning then cover and cook 1 hour.
  8. Remove from oven and stir in tomatoes, beans, olives, olive liquid, carrots and macaroni.
  9. Sprinkle zucchini on top then cover and return to oven and bake 45 minutes.
  10. Serve with parmesan cheese.

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Comments

mystic_river1 1 year, 2 months ago said:
How different. I love it. Thanks again.

lunasea 1 year, 2 months ago said:
Delicious and different - thanks so much!

jlv1023 1 year, 2 months ago said:
With the cold weather coming, this sounds like a great soup and twist on minestrone,

Janet

jlv1023 1 year, 2 months ago said:
Tried this last weekend and it was a success. I will next time have to omit the olive juice, we think that made it a little too salty, but it's a keeper, I added some other veggies and yum yum yum
Thanks
Janet


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