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Slow-Cooked Minestrone

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1 pound lean beef stew meat
6 cups water
1 can 28 ounces tomatoes with liquid (cut up)
1 beef bouillon cube
1 medium onion (chopped)
2 tablespoon dried parsley
2 teaspoon salt
1 teaspoon thyme
teaspoon pepper
1 medium zucchini (thinly sliced)
2 cups cabbage (finely chopped)
1 can 16 ounces garbanzo beans (drained)
1 cup uncooked small elbow or shell macaroni
cup grated Parmesan cheese


In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme, and pepper. Cover and cook on low for 7 to 9 hours or until meat is tender. Add zucchini, cabbage, beans, and macaroni; cook on high, covered, 30 to 45 minutes more or until the vegetables are tender. Sprinkle individual servings with Parmesan cheese.

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