Beef And Pasta Stew

1. Combine first 11 ingredients in a large electric slow cooker. Cover with lid, and high on high-heat setting for 6 hours.

2. Add zucchini and next 7 ingredients, cover and cook on high heat setting for an additional 30 minutes or until beans are tender.

3. Ladle into individual soup bowls, and sprinkle with cheese.

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Nutrient	Quantity
Total fats	15.0362 g
Protein	125.596 g
Carbohydrates	239.9492 g
Energy	1565.8165 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5624 g
Water	2493.5065 g
Aspartic acid	11.2647 g
Calcium, Ca	1248.536 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0317 g
Lutein + zeaxanthin	547.8386 g
Fiber, total dietary	58.3908 g
Carotene, beta	6330.4575 g
Niacin	30.7013 mg
Hydroxyproline	0.17 g
Vitamin A, RAE	1388.0831 g
Arginine	6.3761 g
Riboflavin	1.9312 mg
Tocopherol, beta	0.0287 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0312 g
Fatty acids, total saturated 20:1	0.1226 g
Glutamic acid	16.8249 g
Sodium, Na	2431.2314 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3533 g
Total lipid (fat)	15.0362 g
Manganese, Mn	4.7274 mg
Fructose	8.2405 g
Proline	4.1451 g
Fatty acids, total saturated 16:0	3.4659 g
Fatty acids, total saturated 8:0	0.0236 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.9565 g
Sucrose	6.1183 g
Choline, total	269.465 mg
Fatty acids, total polyunsaturated 18:1 t	0.0363 g
Sugars, total	30.3586 g
Serine	4.6204 g
Fatty acids, total saturated 10:0	0.0532 g
Fatty acids, total saturated 18:0	1.3476 g
Fatty acids, total saturated 20:4 undifferentiated	0.1337 g
Vitamin B-6	3.5149 mg
Selenium, Se	111.8973 g
Ash	25.0206 g
Fatty acids, total saturated 18:1 undifferentiated	4.6861 g
Pantothenic acid	5.7038 mg
Phenylalanine	4.6549 g
Copper, Cu	2.5401 mg
Betaine	15.6318 mg
Thiamin	3.0387 mg
Retinol	15.6 g
Methionine	2.0792 g
Iron, Fe	21.2322 mg
Carbohydrate, by difference	239.9492 g
Phosphorus, P	2017.6648 mg
Folate, total	1302.4314 g
Tocopherol, gamma	0.3464 mg
Fatty acids, total saturated 4:0	0.0648 g
Fatty acids, total saturated 22:1 undifferentiated	0.1305 g
Lycopene	5748.6511 g
Alanine	4.8924 g
Cholesterol	150.8003 mg
Valine	5.0332 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	2.1289 g
Glycine	4.1179 g
Carotene, alpha	2451.0402 g
Glucose (dextrose)	10.3768 g
Fatty acids, total saturated 14:0	0.4806 g
Zinc, Zn	15.3859 mg
Isoleucine	4.4312 g
Fatty acids, total saturated 12:0	0.069 g
Fatty acids, total polyunsaturated	2.8651 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	7.7682 g
Tocotrienol, alpha	0.1665 mg
Vitamin A, IU	27518.0291 IU
Folate, DFE	1302.4314 g
Tryptophan	1.1983 g
Vitamin C, total ascorbic acid	282.2783 mg
Phytosterols	76.5942 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	3.4981 g
Fatty acids, total saturated 6:0	0.0385 g
Starch	30.9527 g
Tyrosine	3.3278 g
Vitamin B-12	2.1952 g
Vitamin K (phylloquinone)	47.5512 g
Fatty acids, total saturated	5.638 g
Histidine	3.3233 g
Fatty acids, total monounsaturated	5.3057 g
Threonine	4.2949 g
Folate, food	1302.4314 g
Fatty acids, total polyunsaturated 17:0	0.0204 g
Cryptoxanthin, beta	0.6505 g
Vitamin E (alpha-tocopherol)	2.335 mg
Fatty acids, total trans	0.0363 g
Fatty acids, total trans-monoenoic	0.0363 g
Magnesium, Mg	590.5295 mg
Lysine	7.646 g
Potassium, K	6834.015 mg
Cystine	1.1652 g
Fluoride, F	137.2492 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Spinach	1 cup	33	5.85	0.45
Carrot	0.5 cup	26.24	6.1312	0.1536
Onion	2 cups	128	29.888	0.32
Parmesan cheese	0.5 cup	148	16	2
Tomato	1 can	40.2099	8.6898	0.4468
Mushroom	0.5 cup	0	0	0
Zucchini	1 cup	0	0	0
Rosemary	1 teaspoon	0.917	0.1449	0.041
Nutmeg	0.25 teaspoon	2.8875	0.2711	0.1997
Water	4 cups	0	0	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	3	0	0	0
sage	1 teaspoon	0	0	0
red potato	1.5 cups	157.5	35.775	0.315
beef broth	1 can	30.45	0.174	0.957
great northern bean	1 cup	620.37	114.1371	2.0862
pearl barley	0.5 cup	96.555	22.1527	0.3454
steak	0.5	278.8006	0	7.684
ziti pasta	0.5 cup	0	0	0