Slow-Cooked Minestrone Soup
Cierra Orellana
Chuck all the ingredients in the crockpot at lunch and come home to a warm bowl of homemade soup!
ingredients
- 1 lb. boneless beef chuck, cut into 1/2-inch cubes
- 2 (14.5 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
- Grated Parmesan cheese (optional)
directions
- 1
In a 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 8-9 hours or on high heat for 4 to 4 1/2 hours.
- 2
Add pasta and squash to cooker (if using low heat setting, turn to high heat setting). Cover and cook 30-45 minutes more or until pasta is tender. Season with salt and pepper. Top with Parmesan cheese.
Source: Cierra Orellana
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews