What You Need:

1 lb beef chuck, boneless and cut into cubes
2 (14.5 oz) cans diced tomatoes with basil, garlic and oregano
2 (14 oz) can beef broth
1 (15 oz) can cannellini beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 C carrots, sliced thin
1 small onion chopped
1/4 t salt
1/4 t pepper
1 C bow tie pasta, uncooked

How to Make It:

Place the cubed beef into a 6 qt. crock pot.
Add the tomatoes, with the juice, to the crock pot.
Pour both cans of broth into the crock pot.
Stir in both types of beans.
Add in the sliced carrots and chopped onions.
Sprinkle in the salt and pepper and stir to incorporate the ingredients together.
Cover and cook on the low temperature setting 8 hours.
Stir in the uncooked pasta.
Recover, set the heat to high and continue cooking 40 minutes or until the pasta is tender.

Serving Size: 8

Tip:

If you are in a hurry, you can cook this soup on the high setting for 4 hours. Remember the additional time for the pasta to cook. When ready to serve sprinkle the top of each bowl with a little grated Parmesan cheese.