Slow Cooked Minestrone

Monday , 14, October 2013 Leave a comment

Slow Cooked Minestrone

Warm & bubbly from your Slow Cooker…this Minestrone is a satisfying meal for a cool night.                                                                                                                                                    This recipe is perfect to switch up the ingredients and make it your own. 🙂

  • 1 lb  cubed Beef Chuck Browned & Drained
  • 2  14 1/2 oz Diced Tomatoes with Basil, Garlic, and Oregano
  • 2 14 oz  Beef Broth or Stock
  • 1 15 oz Cannellini Beans rinsed and drained
  • 1 15 oz Red Kidney Beans rinsed and drained
  • 1 cup  sliced Carrots
  • 1/4 tsp Salt & 1/4 tsp Black Pepper
  • 1 cup uncooked Bow Tie Pasta
  • 1 med Squash of your Choice
  • 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.
  • ( Pasta can also be cooked separately and added to each bowl before serving )

Recipe adapted from BHG..

       Slow Cooked Minestrone  

 

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