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Slow-Cooked Minestrone
Slow Cook: 8 hrs plus 45 minutes, low-heat setting
Ingredients
- 1 pound boneless beef chuck, cut into 1/2-inch cubes
- 2 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano (undrained)
- 2 14 ounce can beef broth
- 1 15 ounce can cannellini beans, rinsed and drained
- 1 15 ounce can red kidney beans, rinsed and drained
- 1 cup thinly sliced carrots (2 medium)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup dried bow tie pasta
- 1 medium yellow summer squash, halved lengthwise and sliced
- Salt and freshly ground pepper
- Grated Parmesan cheese (optional)
Directions
In 5- to 5-1/2-quart slow cooker; combine beef, undrained tomatoes, broth, cannellini beans, kidney beans, carrots, salt, and pepper. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Add pasta and squash to cooker (if using low-heat setting, turn to high-heat setting). Cover and cook 30 to 45 minutes more or until pasta is tender. Season with salt and pepper. Top with Parmesan cheese. Makes 8 servings.
