2-1/2 - pounds beef for stew, cut into 3/4-inch pieces
2 - cans (14 to 14 1/2-ounces each) ready-to-serve beef broth
1 - can (15-ounces) chickpeas, drained
1 - can (14-1/2-ounces) diced tomatoes with garlic and onions, undrained
1 - cup water
1 - teaspoon. salt
1 - teaspoon dried Italian seasoning, crushed
1/2 - teaspoon pepper
2 - cups frozen mixed vegetables
1 - cup uncooked ditalini or other small pasta
Shredded Romano cheese (optional)

• Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper to 4-1/2 to 5-1/2 quart slow cooker; mix well.
  
• Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking.)
  
• Stir in mixed vegetables and pasta. 
• Continue cooking covered, 1 hour or until beef and pasta are tender. 
• Stir well before serving.
  
• Serve with shredded Romano cheese if desired.