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| beef chuck clod steak: 1 lb |
| canned red tomatoes: 14.5 oz |
| soup - beef broth: 14 oz |
| cannellini beans: 15 oz |
| red kidney beans: 15 oz |
| carrots (chopped): 1 cup |
| salt: 1/4 dash |
| black pepper: 1/4 tsp |
| pasta (orzo): 1 cup |
| summer squash: 1 |
Credit: www.bhg.com
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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.
