Pesto Olive Minestrone
Found In: Soups
| 1 Tbsp. | Olive oil |
| 1 1/4 lb. | Boneless, beef stew meat, cut into 1-inch chunks |
| Kosher salt and ground black pepper to taste |
| 2 Tbsp. | Thinly sliced garlic |
| 1 1/2 quarts | Brown stock |
| 1 (15 oz.) can | Diced tomatoes |
| 2 cups | Coarsely chopped Swiss chard |
| 1 cup | California Ripe Olives, halved |
| 1 1/2 cups | Green beans, cut to 2-inches |
| 1 (15 oz.) can | Kidney beans, rinsed and drained |
| 1 1/2 cups | Miniature pasta shells, cooked |
| 3 Tbsp. | Prepared pesto |
Heat oil in a large saucepot over medium high heat. Add beef, season with salt and pepper to taste 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.
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. Serves 6.
Nutritional Analysis Per Serving:
Calories 429, Fat 15g, Cholesterol 58mg, Sodium 460mg, Carbohydrate 38g, Protein 36g, Calories from fat 31%.
