Ingredients
1 package (12 ounces) frozen fully cooked Italian meatballs1 can (28 ounces) diced tomatoes, undrained3 cups beef broth2 cups shredded cabbage1 can (16 ounces) kidney beans, rinsed and drained1 medium zucchini, sliced1 cup fresh green beans, cut into 1-inch pieces1 cup water2 medium carrots, sliced1 teaspoon dried basil1/2 teaspoon minced garlic1/4 teaspoon salt1/8 teaspoon dried oregano1/8 teaspoon pepper1 cup uncooked elbow macaroni1/4 cup minced fresh parsleyGrated Parmesan cheese, optional
Preparation
In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 5-6 hours or until vegetables are almost tender.
Stir in macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired.
