Italian Vegetable-And-Pasta Stew

• 4 cups water
• 2 cups chopped onion
• 1 1/2 cups quartered small red potatoes
• 1 cup dried Great Northern or navy beans
• 1/2 cup sliced carrot
• 1/2 cup quartered mushrooms
• 1/2 cup uncooked pearl barley
• 1/2 pound lean, boneless round steak, cut into 1/2-inch pieces
• 1 (14.5-ounce) can pasta-style chunky tomatoes, undrained
• 1 (14 1/4-ounce) can fat-free beef broth
• 3 garlic cloves, chopped
• 1 cup sliced zucchini
• 1 cup torn spinach
• 1/2 cup uncooked alphabet or other small pasta
• 1 tablespoon 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 cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients (zucchini through nutmeg); cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese.

water, onion, red potatoes, dried great northern, carrot, mushrooms, pearl barley, lean, pastastyle chunky tomatoes, beef broth, garlic, zucchini, torn spinach, alphabet, rosemary, salt, sage, pepper, ground nutmeg, parmesan cheese

Taken from www.myrecipes.com/recipe/italian-vegetable-and-pasta-stew (may not work)