Andrea Cooley November 5, 2010Friday recipe: Slow-cooked minestrone 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)DirectionsIn 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. Leave a Reply Cancel replyYou must be logged in to post a comment.