Baked Black Olive Minestrone

• 1 1/2 c. thinly sliced carrots
• 1 c. small seashell macaroni
• 2 c. sliced zucchini
• grated Parmesan cheese
• 1 c. liquor from olives
• 1 1/2 lb. lean beef stew meat
• 1 c. chopped onions
• 1 tsp. minced garlic
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. olive oil
• 3 (10 1/2 oz.) cans beef broth
• 2 cans water
• 1 1/2 tsp. Italian herb seasoning
• 1 (1 lb.) can tomatoes (undrained)
• 1 (15 1/2 oz.) can kidney beans
• 1 1/4 c. pitted black olives

1. Preheat oven to 400u0b0.
2. Cut beef into 1 1/4-inch cubes.
3. Mix together beef, onion, garlic, salt and pepper in a Dutch oven or heavy saucepan.
4. Add olive oil and stir to coat meat evenly.
5. Brown uncovered in preheated oven about 40 minutes, stirring once or twice.
6. Reduce heat to 350u0b0.
7. Add broth, water and Italian seasoning.
8. Cover and cook 1 hour until meat is almost tender. Remove from oven and stir in tomatoes, beans, olives and liquor, carrots and macaroni.
9. Sprinkle sliced zucchini on top.
10. Cover and return pan to oven to bake 40 to 45 minutes longer until macaroni is tender.
11. Serve with grated Parmesan cheese.
12. Makes 3 1/2 quarts.

carrots, macaroni, zucchini, parmesan cheese, liquor from olives, lean beef stew meat, onions, garlic, salt, pepper, olive oil, beef broth, water, italian herb seasoning, tomatoes, kidney beans, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207696 (may not work)