Baked Ripe Olive Minestrone
From chefmeow 15 years agoIngredients
- 1-1/2 pounds lean beef stewing meat shopping list
- 1 cup coarsely chopped white onion shopping list
- 1 teaspoon minced garlic shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 2 tablespoons olive oil shopping list
- 3 cans beef broth shopping list
- 2 cans water shopping list
- 1-1/2 teaspoons Italian herb seasoning shopping list
- 16 ounce can tomatoes with juice shopping list
- 15-1/4 ounce can kidney beans with juice shopping list
- 1-3/4 cups pitted canned ripe olives shopping list
- 1 cup liquid from canned olives shopping list
- 1-1/2 cups thinly sliced carrots shopping list
- 1 cup small seashell macaroni uncooked shopping list
- 2 cups sliced zucchini shopping list
- Grated parmesan cheese shopping list
How to make it
- Preheat oven to 400.
- Cut beef into cubes.
- Mix beef, onion, garlic, salt and pepper in a Dutch oven.
- Add olive oil and stir to coat meat evenly.
- Brown uncovered in preheated oven about 40 minutes stirring once or twice.
- Reduce heat to 350.
- Add broth, water and Italian seasoning then cover and cook 1 hour.
- Remove from oven and stir in tomatoes, beans, olives, olive liquid, carrots and macaroni.
- Sprinkle zucchini on top then cover and return to oven and bake 45 minutes.
- Serve with parmesan cheese.
People Who Like This Dish 4
- lunasea Orlando, FL
- mystic_river1 Bradenton, Florida
- jlv1023 Ansonia, Connecticut
- greekgirrrl Long Island, NY
- marmielindo Inverness, FL
- chefmeow Garland, TX
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The Rating
Reviewed by 3 people-
How different. I love it. Thanks again.
mystic_river1 in Bradenton loved it -
Delicious and different - thanks so much!
lunasea in Orlando loved it
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