Slow-cooker summer soups mean no hot stoves! Put this together in the morning then forget about it for the rest of the day.
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 kidney beans, rinsed and drained
1 can garbanzo beans (or chickpeas), rinsed and drained
6 cups reduced-sodium chicken (or vegetable) broth
1-1/4 tsp Italian seasoning
1 tsp salt
1/4 tsp pepper
2 cups cooked elbow macaroni
5 tbsp 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 the cooked macaroni and heat through. Serve with Parmesan cheese.