1 -- (15-ounce) can kidney beans, rinsed and drained
1 1/2 cups miniature pasta shells, rinsed and drained
3 tablespoons 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 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.