Slow Cooker Sunday: Minestrone

This is a perfect cold weather meal.  Plan to make it this week and let me know how your family likes it.  It would be fun to hear from you!

1 pound stew meat, cut into 1/2 inch cubes

2 cans (14.5 ounces each) diced tomatoes, undrained

2 cans (14 ounces each) beef broth

1 can (15 ounces) cannellini beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

2 medium carrots, sliced (about 1 cup)

1 clove garlic, minced

1/2 teaspoon each:  oregano, basil

1/4 teaspoon each:  salt, pepper

1 beef boullion cube

1 medium zucchini or yellow squash, cut lengthwise and sliced

In a 5-6 quart slow cooker, combine all the ingredients except the squash.  Cover and cook on low for 8-10 hours or on high for 4-6 hours.  Add squash to the cooker 30 minutes before serving.  Serve over cooked pasta (bow tie, rotini or elbow noodles) and top with grated Parmesan, if desired.  Enjoy!

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2 responses

  1. Made it today. We all thought it was delicious! I tweaked it a bit, I added onion, 1/4 t. crushed red pepper and 1/4 cup chopped flat leaf parsley (at the end). I always love soup the day after I make it so I bet it will be even better tomorrow. Perfect dinner for a snowy day like today.

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