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Beef Stew and Pasta

Ingredients

  • 4 cups 4 cups water
  • 2 cups Onion Chopped
  • 1 1/2 cups Small Red Potatoes Quartered
  • 1 cup Great Northern or Navy Beans Dried
  • 1/2 cup Carrots Sliced
  • 1/2 cup Mushrooms Quartered
  • 1/2 lb Lean Round Steak Cut into 1/2 in pieces
  • 14.5 oz Chunky Tomatoes Undrained
  • 14 oz Fat Free Lower Sodium Beef Broth
  • 3 whole Garlic Cloves
  • 1 cup Zucchini Sliced
  • 1 cup Fresh Spinach
  • 1/2 cup Ziti Uncooked
  • 1 tsp Salt
  • 1 tsp Sage
  • 1/2 tsp Pepper
  • 1/2 cup Grated Parmesan cheese

Instructions

  • Combine first 10 ingredients in a large electric slow cooker. 
  • Cover with lid, and cook on high-heat setting for 6 hours. 
  • Add zucchini and next six ingredients (everything but the Parmesan); cover and cook on high-heat setting for an additional 30 minutes or until beans are tender. 
  • Ladle into soup bowls and sprinkle with cheese.

Notes

Makes 8 servings (serving size 1 1/2 cup); Calories 287 per serving; Fat 3.6 per serving, Fiber 7.3 per serving