Easy Minestrone

Monday's Meal

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 oz.) kidney beans, rinsed and drained
1 can (15 oz.) garbanzo beans, rinsed and drained
6 cups reduced-sodium chicken broth or vegetable broth
1 1/4 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups cooked elbow macaroni
5 Tablespoon shredded Parmesan cheese

In a 5- qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Just before serving, stir in macaroni and heat through. Serve with Parmesan cheese.