Rating: 4.5 stars
28 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

Try this slow cooker version of the popular tomato-based soup that combines beef, beans, pasta, and vegetables into one slow-simmering main dish.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary test

prep:
20 mins
cook:
8 hrs
total:
8 hrs 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

220 calories; fat 3g; cholesterol 25mg; saturated fat 1g; carbohydrates 30g; mono fat 1g; insoluble fiber 7g; sugars 7g; protein 23g; vitamin a 3109.8IU; vitamin c 9.4mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 3.4mg; vitamin b6 0.3mg; folate 24.2mcg; vitamin b12 1.1mcg; sodium 1266mg; potassium 455mg; calcium 111.1mg; iron 4.1mg.
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