Categories: soup

Ingredients

• 4 medium tomatoes, chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 1 medium zucchini, halved and sliced
• 1 1/2 cups shredded cabbage
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans, rinsed and drained
• 6 cups reduced-sodium chicked broth or vegetable broth
• 1 1/4 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups cooked elbow macaroni
• 5 tablespoons shredded Parmesan cheese

Directions

1. In a 5-quart slow cooker, combine the forst 11 ingredients.

2. Cover and cook on low for 6-8 hours or until vegetables are tender.

3. Just before serving, stir in macaroni and heat through.

4. Serve with Parmesan cheese.

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