1 lb. boneless beef chuck, cut into 1/2-inch cubes
2 14-1/2-oz. cans diced tomatoes with basil, garlic, and oregano (undrained)
2 14-oz. cans beef broth
1 15-oz. can cannellini beans, rinsed and drained
1 15-oz. can red kidney beans, rinsed and drained
1 cup thinly sliced carrots (2 medium)
1/4 tsp. salt
1/4 tsp. ground black pepper
1 cup dried bow tie pasta
1 medium yellow summer squash, halved lengthwise and sliced
Salt and freshly ground pepper
Grated Parmesan cheese (optional)
In 5- to 5-1/2-quart slow cooker; combine beef, undrained tomatoes, broth, cannellini beans, kidney beans, carrots, salt, and pepper.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Add pasta and squash to cooker (if using low-heat setting, turn to high-heat setting).
Cover and cook 30 to 45 minutes more or until pasta is tender. Season with salt and pepper.
Top with Parmesan cheese. Makes 8 servings.