Beef and Pasta Stew

A healthy, hearty stew with a million and one ingredients.

• Ready In: 8 hrs
• Serves: 8

Ingredients

• 4  cups water
• 2  cups  chopped onions
• 1 1⁄2 cups  quartered small red potatoes
• 1  cup dried great northern beans
• 1⁄2 cup  sliced carrot
• 1⁄2 cup  quartered mushroom
• 1⁄2 cup  uncooked pearl barley
• 1⁄2 lb  lean boneless round steak, cut into 1/2 inch pieces
• 1 (14 1/2ounce) can  pasta style chunky tomatoes
• 1 (14 ounce) can  fat-free less sodium beef broth
• 3  garlic cloves, chopped
• 1  cup  sliced zucchini
• 1  cup  fresh torn spinach
• 1⁄2 cup  uncooked ziti pasta
• 1  teaspoon dried rosemary, crushed
• 1  teaspoon salt
• 1  teaspoon rubbed sage
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon ground nutmeg
• 1⁄2 cup  grated parmesan cheese

Directions

1. Combine first 11 ingredients in a large electric slow cooker. Cover with lid, and high on high-heat setting for 6 hours.
2. Add zucchini and next 7 ingredients, cover and cook on high heat setting for an additional 30 minutes or until beans are tender.
3. Ladle into individual soup bowls, and sprinkle with cheese.