Prep: 20 min. Cook: 6-1/2 hours
8 servings (3 quarts)
Ingredients6 cups chicken broth1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) crushed tomatoes1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained1 beef top round steak (1 pound) , cut onto 1/2-inch cubes15 fresh baby carrots, halved2 celery ribs, chopped1 small onion, chopped1/2 cup dry red wine4 garlic cloves, minced1 teaspoon dried oregano1 teaspoon dried basil1/4 teaspoon pepper1 cup uncooked ditalini or other small pastaFresh oregano, shredded Parmesan cheese, optional
DirectionsCombine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-7 hours or until meat is tender. Stir in pasta. Cover and cook on high for 30 minutes or until pasta is tender. If desired, top with fresh oregano and shredded Parmesan cheese.
1-1/2 cups: 255 calories, 3g fat (1g saturated fat), 35mg cholesterol, 1124mg sodium, 33g carbohydrate (7g sugars, 6g fiber), 21g protein.
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