Ingredients
- 2 14-ounce cans beef broth
- 1 14 1/2-ounce can Italian-style stewed tomatoes, undrained
- 1 large sweet onion (such as Vidalia or Walla Walla), quartered and cut into thin slices
- 1/2 cup water
- 2 medium shallots, coarsely chopped
- 2 tablespoons tomato paste
- 1 teaspoon bottled minced roasted garlic
- 1/3 cup sliced green onions
- 1/3 cup finely shredded fresh basil
- 1/3 cup finely shredded reduced-fat Romano or Parmesan cheese
- 1/3 cup finely shredded proscuitto (optional)
Directions
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In a 3 1/2- or 4-quart slow cooker combine beef broth, tomatoes, onion, water, shallots, tomato paste, and roasted garlic.
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Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
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Sprinkle each serving with green onions, basil, Romano cheese, and, if desired, proscuitto