Slow Cooked Minestrone

From The Better Homes & Gardens website!

• Ready In: 8 hrs 20 mins
• Serves: 8

Ingredients

• 1  lb boneless beef chuck, cut into 1/2-inch cubes
• 2 (14 1/2ounce) 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
• 1⁄4 teaspoon salt
• 1⁄4 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)

Directions

1. In 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.