Slow Cooker Tuesday - Minestrone Soup

1 lb boneless beef chuck, cut in 1/2" cubes
2 14.5 oz cans diced tomatoes with basil, garlic, and oregano (undrained)
2 14 oz cans beef broth
1 15 oz can cannellini beans, rinsed and drained
1 15 oz can red kidney beans, rinsed and drained
1 c thinly sliced carrots (2 med)
1/4 tsp salt
1/4 tsp pepper
1 c dried bowtie pasta or other
1 med yellow summer squash, halved lengthwise and sliced
Salt and freshly ground pepper
Grated Parmesan cheese (optional, but recommended by me)

In 5 to 5.5 quart slow cooker combine beef, undrained tomatoes, broth, cannellini beans, kidney beans, carrots, salt, and pepper. Cover and cook on low heat for 8 to 9 hours or high heat for 4 to 4.5 hours. Add pasta and squash to cooker (if using low heat setting, turn to high heat setting). Cover and cook 30 to 45 minutes more or until pasta is tender. Season with salt and pepper. Top with Parmesan cheese. Makes 8 servings.