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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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; 3 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 25 mg cholesterol; 1266 mg sodium. 455 mg potassium; 30 g carbohydrates; 7 g fiber; 7 g sugar; 23 g protein; 3110 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 1 mcg vitamin b12; 111 mg calcium; 4 mg iron;

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