FORGOTTEN MINESTRONE

1 pound lean beef stew meat, cut in 2 pieces
6 cups water
1 tomatoes with liquid, cut up
1 beef bouillon cube
1 medium onions, chopped
2 tablespoons minced dried parsley
2 1/2 teaspoons salt (optional)
1 1/2 teaspoons thyme
1/2 teaspoon pepper
1 medium zucchini, thinly sliced
1 garbanzo beans, drained
1 cup uncooked elbow or small shell pasta
1/4 cup grated parmesan cheese (optional, to serve)

In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, thyme and pepper.

Cover and cook on low for 7-9 hours or until meat is tender.

Add zucchini, cabbage*, beans and macaroni; cook on high, covered, 30-45 minutes more, or until the vegetables are tender.

Sprinkle individual servings with Parmesan cheese if desired.

Servings: 8
Source: Taste of Home magazine, Collector's Edition

*This recipe didn't include the amount of cabbage but it looks too good to delete because of that! I would add 1-2 cups coarsely chopped cabbage when adding the zucchini. If anyone has the original recipe to share, please let us know the amount called for. - Betsy