1. In slow cooker, combine beef, tomatoes, broth, beans, carrots, salt and pepper. Cook on LOW 8 hours or HIGH 4 hours.
2. When there is 30 minutes left, add squash.
3. Cook pasta separately, according to package directions and add just before serving.
4. Season with salt & pepper. Top with Parmesan cheese.
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 96 (56%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 37.5mg||12 %|
|Sodium 473.9mg||16 %|
|Potassium 345.8mg||9 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 2.9g|
|Protein 13.8g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 171
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