Try this slow cooker version of the popular tomato-based soup that combines beef, beans, pasta, and vegetables into one slow-simmering main dish.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
slow-cook:
8 hrs plus 45 minutes, low-heat setting
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

220 calories; total fat 3g; saturated fat 1g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 25mg; sodium 1266mg; potassium 455mg; carbohydrates 30g; fiber 7g; sugar 7g; protein 23g; vitamin a 3110IU; vitamin c 9mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 24mcg; vitamin b12 1mcg; calcium 111mg; iron 4mg.

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