Slow Cooked Minestrone

• 1 lb boneless beef chuck, cut into 1/2-inch cubes
• 2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic, undrained
• 2 (14 ounce) cans beef broth
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 cup thinly sliced carrot
• 14 teaspoon salt
• 14 teaspoon ground black pepper
• 1 cup dried bow tie pasta
• 1 medium summer squash, halved lengthwise and sliced
• salt & freshly ground black pepper
• grated parmesan cheese (optional)

1. In 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-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
3. Add pasta and squash to cooker (if using low-heat setting, turn to high-heat setting).
4. Cover and cook 30 to 45 minutes more or until pasta is tender.
5. Season with salt and pepper.
6. Top with Parmesan cheese.
7. Makes 8 servings.

beef chuck, tomatoes, beef broth, cannellini beans, red kidney beans, carrot, salt, ground black pepper, pasta, summer, salt, parmesan cheese

Taken from www.food.com/recipe/slow-cooked-minestrone-323291 (may not work)