Ingredients:
1 lb. boneless beef stew meat
2 (14 oz) cans beef broth
2 (14 1/2 oz) cans diced tomatoes, Italian Seasoned, (undrained)
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 a 5 to 5 1/2 quart slow cooker; combine beef, undrained tomatoes, broth, cannellini beans, kidney beans, carrots, salt, and pepper.
2. Cover and cook on LOW 8 to 9 hours or on HIGH 4 to 4 1/2 hours.
3. Add pasta and squash to cooker (if using LOW setting, turn to HIGH). Cover and cook 30 to 45 minutes more or until pasta is tender.
4. 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 A (DV%) 0,
* Vitamin C (DV%) 16,
* Calcium (DV%) 11,
* Iron (DV%) 23,
* Percent Daily Values are based on a 2,000 calorie diet