Minestrone with Beef, Pesto and Olives

California Olive Commission
  • Yield: 6 servings


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