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Vegetable Beef Minestrone
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 lb beef stew meat, cut into bite-size pieces
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 medium zucchini, chopped
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 cup small pasta such as ditalini
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving

Instructions
 

  • Place the beef stew meat, onion, carrots, celery, zucchini, diced tomatoes, beef broth, kidney beans, garlic, and Italian seasoning into the slow cooker. Stir to combine.
  • Cover and cook on low for 7 hours until the beef is tender.
  • Stir in the small pasta. Cover again and cook on high for 20 to 30 minutes until the pasta is tender.
  • Taste and add salt and black pepper as needed. Ladle into bowls and top with grated Parmesan cheese.

Notes

Add the pasta only at the end so it stays firm instead of turning mushy. Leftovers thicken as they sit, so stir in a splash of broth when reheating. If you want a thicker broth, mash a few beans against the side of the pot before serving.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board