Recipe: Baked Ripe Olive Minestrone

BAKED RIPE OLIVE MINESTRONE

1 1/2 pounds lean beef stewing meat
1 cup coarsely chopped onion
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
3 cans (10 1/2 ounces each) beef broth
2 cans water
1 1/2 teaspoons Italian herb seasoning
1 (16 ounce) can tomatoes, undrained
1 (15 1/4 ounce) can kidney beans, undrained
1 3/4 cups pitted canned ripe olives
1 cup liquid from canned olives
1 1/2 cup thinly sliced carrots
1 cup small seashell macaroni, uncooked
2 cups sliced zucchini
Grated Parmesan cheese

Preheat oven to 400 degrees F.

Cut beef into 1 1/4-inch 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 degrees F.

Add broth, water and Italian seasoning. Cover and cook 1 hour until meat is almost tender.

Remove from oven and stir in tomatoes, kidney beans, ripe olives, canned olive liquid, carrots and macaroni. Sprinkle zucchini on top.

Cover and return to oven to bake 40 to 45 minutes longer, until macaroni is tender. Serve with Parmesan.

Makes about 3 1/2 quarts
From: Christ Church member Ann, a family favorite she once clipped from the old Palo Alto Times
Source: Best of the Best from California Cookbook by Gwen McKee and Barbara Moseley