Slow-Cooked Minestrone
Try this slow cooker version of the popular tomato-based soup that combines beef, beans, pasta, and vegetables into one slow-simmering main dish.
Ingredients
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1 lb. boneless beef chuck, cut into 1/2-inch cubes
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2 14-1/2-oz. cans diced tomatoes with basil, garlic, and oregano (undrained)
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2 14-oz. cans beef broth
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1 15-oz. can cannellini beans, rinsed and drained
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1 15-oz. can red kidney beans, rinsed and drained
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1 cup thinly sliced carrots (2 medium)
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1/4 tsp. salt
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1/4 tsp. ground black pepper
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1 cup dried bow tie pasta
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1 medium yellow summer squash, halved lengthwise and sliced
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Salt and freshly ground pepper
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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.
Nutrition information
Calories 220, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 25 mg, Sodium 1266 mg, Carbohydrate 30 g, Total Sugar 7 g, Fiber 7 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 11%, Iron 23%.
Percent Daily Values are based on a 2,000 calorie diet
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