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Ingredients
| beef chuck clod steak: 1 lb |
| fresh basil: 1 oz |
| soup - beef broth: 2 oz |
| cannellini beans: 15 oz |
| red kidney beans: 15 oz |
| carrots (chopped): 1 cup |
| salt: 1/4 tsp (and black pepper) |
| pasta (spaghetti): 2 oz |
| summer squash: 1 |
Slow-cooked minestrone
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
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.