1 - small onion, chopped
2 - large carrots, peeled and thinly sliced
1 - medium zucchini, sliced 1-inch thick
1 - cup shredded cabbage
2 - cloves garlic, minced
2 - cans (15-ounces) kidney beans, drained
2 - cans (14-1/2-ounces) beef broth
1 - can (28-ounces) diced tomatoes, undrained
1 - teaspoon dried basil leaves
1/2 - teaspoon dried oregano leaves
1/2 - teaspoon salt
1/4 - teaspoon black pepper
2 - cups cooked elbow or shell macaroni
1/4 - cup grated Parmesan cheese

• In the 3-quart or larger slow cooker, add onion, carrots zucchini, cabbage, garlic, kidney beans, beef broth, tomatoes, basil, oregano, salt, and pepper.
  
• Cover cook on LOW 8 to 9 hours or on HIGH 4 to 5 hours. Stir in macaroni.
  
• Serve sprinkled with cheese.