Recipe: Slow Cooked Minestrone (using beef chuck, crock pot)

SLOW COOKED MINESTRONE

1 lb. boneless beef chuck, cut into 1/2-inch cubes
2 cans (14 1/2 oz. each) diced tomatoes with basil, garlic, and oregano (undrained)
2 cans (14 oz. each) 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, for serving)

In 5- to 5-1/2-quart slow cooker; combine beef, undrained tomatoes, broth, cannellini beans, kidney beans, carrots, salt, and pepper. Cover crock pot and cook on LOW heat setting for 8 to 9 hours or on HIGH heat setting for 4 to 4 1/2 hours.

Add (uncooked) pasta and squash to cooker (if using LOW heat setting, turn to HIGH heat setting). Cover crock pot and cook 30 to 45 minutes more or until pasta is tender. Season with salt and pepper.

Serve topped with Parmesan cheese, if desired.

Makes 8 servings
Adapted from source: Better Homes & Gardens