Baked Ripe Olive Minestrone |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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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. 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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