|Image thanks to The Best Slow Cooker Recipes|
(adapted from The Best Slow Cooker Recipes)
1/2 lb ground beef or italian sausage
2 cans (or about 16 oz) beef or chicken broth
1/2 can (16 oz) Great Northern beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, undrained
2 medium zucchini, quartered lengthwise and sliced
1 Tbsp olive oil
1-1/2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 cup small shell or tubetti pasta, uncooked
1/2 cup grated Parmesan or Romano cheese
1. In a skillet, brown the ground beef or sausage over medium heat. Drain it, and toss it in the slow cooker.
2. Add the broth, beans, tomatoes, zucchini, olive oil, garlic, basil, and oregano. Stir to mix well, then cover and cook on low 3-4 hours.
3. Stir in pasta. Cover, and continue cooking on low for another hour, or until pasta is tender. Top with Parmesan or Romano cheese.
4. Eat it out on the patio as you watch the sunset and enjoy the glorious spring weather we've been having (at least, in my neck of the woods).