Vegetable Beef Minestrone with Pasta
Equipment
- Slow Cooker
Ingredients
- 1 pound beef stew meat, cubed
- 1 medium onion, chopped
- 3 carrots, peeled and sliced
- 2 celery ribs, sliced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 teaspoons Italian seasoning
- Salt and black pepper to taste
- 1 cup small pasta such as ditalini
- Grated Parmesan cheese for serving
Instructions
- Place the beef stew meat, onion, carrots, celery, diced tomatoes, beef broth, cannellini beans, and Italian seasoning into the slow cooker.
- Stir to combine, then cover and cook on low for 7 to 8 hours until the beef is tender.
- Stir in the 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 each serving with grated Parmesan cheese.
Notes
Add the pasta only in the final 30 minutes so it stays firm instead of turning mushy. Leftovers keep in the fridge for three days. When reheating, add a splash of broth because the pasta absorbs liquid as it sits.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker
Cuisine: Italian
Equipment: Slow Cooker