Friday recipe: Slow-cooked minestrone

November 5, 2010 —

It’s slow-cooker season! I love coming home from work to a ready-to eat meal. I’ve never made minestrone before, but this recipe from BHG.com looks really hearty with all the beans and veggies. Yum!

Slow-cooked minestrone
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

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 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.


Andrea Cooley gets paid to post on Facebook and Twitter (among other things) to promote Des Moines University to prospective students. She is a Midwest girl at heart, but loves to travel around the country visiting friends and family. If Des Moines had mountains or an ocean she’d never leave. Before joining the DMU marketing team, she was an editor for Country Home magazine. She’s still a little obsessed with magazines, so if you want to talk about decorating, remodeling or gardening projects she’s your go-to girl.

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