Minestrone with Beef, Pesto and Olives

  • Yield 6 servings

This Italian soup packs in loads of vegetables, beef and pasta.

California Olive Commission


1 tablespoon olive oil
1 1/4 pounds boneless, beef stew meat, cut into 1-inch chunks
Kosher salt
Freshly ground black pepper
2 tablespoons garlic, thinly sliced
1 1/2 quarts beef stock
1 (15-ounce) can tomatoes, diced
2 cups Swiss chard, coarsely chopped
1 cup California Black Ripe Olives, halved
1 cup green beans, cut to 2-inches
1 (15-ounce) can kidney beans, rinsed and drained
1 1/2 cups miniature pasta shells, rinsed and drained
3 tablespoons prepared pesto


  1. 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 to 5 minutes, stirring occasionally. Add garlic and continue cooking for 2 to 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, olives, green beans and kidney beans and cook for 30 more minutes. Stir in pasta and pesto just before serving.

Recipe courtesy of the California Olive Committee



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