Beef And Pasta Stew

• 4 cups water
• 2 cups chopped onions
• 1 1/2 cups quartered small red potatoes
• 1 cup dried great northern beans
• 1/2 cup sliced carrot
• 1/2 cup quartered mushroom
• 1/2 cup uncooked pearl barley
• 1/2 lb lean boneless round steak, cut into 1/2 inch pieces
• 1 (14 1/2 ounce) can pasta style chunky tomatoes
• 1 (14 ounce) can fat-free less sodium beef broth
• 3 garlic cloves, chopped
• 1 cup sliced zucchini
• 1 cup fresh torn spinach
• 1/2 cup uncooked ziti pasta
• 1 teaspoon 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

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.

water, onions, red potatoes, dried great northern beans, carrot, quartered mushroom, pearl barley, lean, pasta style chunky tomatoes, beef broth, garlic, zucchini, torn spinach, pasta, rosemary, salt, sage, pepper, ground nutmeg, parmesan cheese

Taken from www.food.com/recipe/beef-and-pasta-stew-365647 (may not work)