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Categories:
beef broth cannellini beans tomato paste lean beef round zucchini cabbage onion carrots garlic bay leaves Italian seasoning macaroni salt
Viewed: 19 - Published at: a year agoIngredients
- 2 quarts beef broth
- 1 (19 ounce) can cannellini beans, rinsed and drained
- 1 (6 ounce) can tomato paste
- 1 lb lean beef round, cubed (3/4 inch)
- 2 cups coarsely diced zucchini
- 2 cups chopped cabbage
- 1 large onion, chopped
- 2 sliced medium carrots
- 2 minced garlic cloves
- 2 bay leaves
- 1 tablespoon dried Italian seasoning
- 3 cups cooked elbow macaroni
- salt and pepper
Method
- Combine all ingredients except macaroni, salt and pepper in slow cooker; cover and cook on low for 6-8 hours, adding macaroni during last 30 minutes.
- Discard bay leaf and season to taste with salt and pepper.
