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Pesto Olive Minestrone Recipes

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Yield: 24 (15 oz.) Servings


Olive oil 1⁄4 cup
Boneless, beef stew meat, 5 lbs.
cut into 1-inch chunks
Kosher salt 1 1⁄2 Tbsp.
Ground black pepper 2 tsp.
Thinly sliced garlic 1⁄2 cup
Brown stock 1 1⁄2 gals.
Canned diced tomatoes 1 1⁄2 qts.
Coarsely chopped Swiss chard 2 qts.
California Ripe Olives, halved 1 qt.
Green beans, cut into 2-inch pieces 1 1⁄2 qts.
Cooked kidney beans, rinsed & drained 1 1⁄2 qts.
Miniature pasta shells, cooked 1 1⁄2 qts.
Prepared pesto 3⁄4 cup


1. Heat oil in a large saucepot over medium high heat. Add beef,
season with salt and pepper and sauté until brown on all sides
for 4-5 minutes, stirring occasionally. Add garlic and continue
cooking for 2-3 minutes until soft and golden.
2. Pour in stock and tomatoes and bring to a boil. Turn heat
down to simmer, cover and cook for 90 minutes. Uncover,
add chard, California Ripe Olives, green beans and kidney
beans and cook for 30 more minutes. Stir in pasta and pesto
just before serving.

Nutritional Analysis Per Serving: Calories 429, Fat 15g, Cholesterol 58mg, Sodium 647mg, Carbohydrate 38g,
Protein 36g, Calories from fat 31%

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