Slow cooked Minestroni
Source of Recipe
Better Homes and Garden
List of Ingredients
1 lb. boneless beef chuck, cut into 1/2-inch cubes
2 14-1/2-oz. cans diced tomatoes with basil, garlic, and oregano (undrained)
2 14-oz. cans 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)
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 Facts
Calories 220, Total Fat (g) 3, Saturated Fat (g) 1, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 25, Sodium (mg) 1266, Carbohydrate (g) 30, Total Sugar (g) 7, Fiber (g) 7, Protein (g) 23, Vitamin C (DV%) 16, Calcium (DV%) 11, Iron (DV%) 23, Percent Daily Values are based on a 2,000 calorie diet
Recipe
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