Slow-Cooked Minestrone
Prep: 20 minutes
Cook: 8 hours on low plus 30 minutes on high, or 4 hours on high
Ingredients
· 1 lb. boneless beef chuck, cut into 1/2-inch cubes
· 2 14-1/2-oz. cans diced tomatoes with basil, garlic, and oregano (undrained)
· 2 14-oz. cans beef broth
· 1 15-oz. can cannellini beans, rinsed and drained
· 1 15-oz. can red kidney beans, rinsed and drained
· 1 cup thinly sliced carrots (2 medium)
· 1/4 tsp. salt
· 1/4 tsp. 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
1. 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.
