• 1 large onion, chopped
• 4 carrots, sliced
• 3 ribs celery, sliced
• 2 garlic cloves, minced
• 1 Tbsp. olive oil
• 6-oz. can tomato paste
• 14½-oz. can chicken, beef, or vegetable broth
• 24-oz. can pinto beans, undrained
• 10-oz. pkg. frozen green beans
• 2–3 cups chopped cabbage
• 1 medium zucchini, sliced
• 8 cups water
• 2 Tbsp. parsley
• 2 Tbsp. Italian spice
• 1 tsp. salt, or more
• ½ tsp. pepper
• ¾ cup dry acini di pepe (small round pasta)
• grated Parmesan or Asiago cheese

Ideal Slow Cooker Size: 6-Quart

1. Sauté onion, carrots, celery, and garlic in oil until tender.
2. Combine all ingredients except pasta and cheese in slow cooker.
3. Cover. Cook 4–5 hours on High or 8–9 hours on Low, adding pasta 1 hour before cooking is complete.
4. Top individual servings with cheese.