Minestrone

• 1 lb. lean stew beef
• 6 c. water
• 1 (28 oz.) can tomatoes
• 1 beef bouillon cube
• 1 medium onion, chopped
• 2 Tbsp. minced parsley
• 2 1/2 tsp. salt
• 1 1/2 tsp. pepper
• 1 medium zucchini, thinly sliced
• 2 c. chopped cabbage
• 1 (16 oz.) can garbanzo beans, drained
• 1 c. uncooked small elbow macaroni
• 1/4 c. grated Parmesan cheese

1. In a crock-pot, combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme and pepper.
2. Cover and cook on low for 7 to 9 hours or until meat is tender.
3. Add zucchini, cabbage, beans and macaroni.
4. Cook on high, covered, 30 to 45 minutes until the vegetables are tender.
5. Sprinkle individual servings with Parmesan cheese.
6. Yields 8 servings.

lean stew beef, water, tomatoes, onion, parsley, salt, pepper, zucchini, cabbage, garbanzo beans, elbow macaroni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=910364 (may not work)