Ingredients

• 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

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.