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Slow Cooker, Soups and Stews | |
| 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) | |
| 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. | |
Unrated | |
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