1/2 pound lean, boneless round steak, cut into 1/2-inch pieces
1 (14.5-ounce) can pasta-style chunky tomatoes, undrained
1 (14 1/4-ounce) can fat-free beef broth
3 garlic cloves, chopped
1 cup sliced zucchini
1 cup torn spinach
1/2 cup uncooked alphabet or other small pasta
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese
How to Make It
Combine first 11 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients (zucchini through nutmeg); cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese.
I've been making this recipe since it was first published. I've tweaked it to personal taste, but it's a good foundation from which to work. Not sure why there are so many complaints. The recipe is easy to make and has an outstanding taste. Not to mention the fact that the house smells great while it cooks.
I added a little cracked pepper and coarse salt...maybe 1 tsp each..at the beginning. I also added about 1/4 tsp. oregano and a pinch of red pepper flakes.
I serve this dish with garlic bread and a glass of cold Peroni. Beer goes with everything.