1 lb. Boneless beef chuck, cut into ½ inch cubes
2 14.5 oz. cans diced tomatoes with basil, garlic, and oregano – keep juice
2 14.5 oz. cans low sodium 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 (about 2 medium carrots)
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup bow tie or shell, or other small pasta
1 medium yellow summer squash, cut in half lengthwise and sliced
Put everything except the pasta and squash in a 5 quart slow cooker.
Cook on low for 8-9 hours, or on high for 4-4½ hours.
Put squash in and cook on high while you cook the pasta according to package directions.
Drain pasta, add to slow cooker. Stir.
Top with grated Parmesan if you want.
Serve.
Serves 8
