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Ingredients
  • Makes
  • 8 servings (3 quarts)
  • 6 cups chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (14-½ ounces) diced tomatoes with basil, oregano and garlic, undrained
  • 1 beef top round steak (1 pound) , cut onto ½-inch cubes
  • 15 fresh baby carrots, halved
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • ½ cup dry red wine
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon pepper
  • 1 cup uncooked ditalini or other small pasta
  • Optional: Fresh oregano and shredded Parmesan cheese
  • Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low for 6 to 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.
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