2 cans (14 1/2-oz each) reduced-sodium beef broth
1 can (14 1/2-oz) diced tomatoes, undrained
1 cup diced potato
1 cup coarsely chopped green cabbage
1 cup coarsely chopped carrots
1 cup sliced zucchini
3/4 cup chopped onion
3/4 cup sliced fresh green beans
3/4 cup coarsely chopped celery
3/4 cup water
2 tbsp olive oil
1 garlic clove, minced
1/2 tsp dried basil
1/4 tsp dried rosemary
1 bay leaf
1 can (15-oz) cannellini beans, rinsed and drained
Grated Parmesan cheese, optional
Combine the broth, tomatoes with juice, potato, cabbage, carrots, zucchini, onion, green beans, celery, water, oil, garlic, basil, rosemary and bay leaf in a 5-quart cooker; mix together well.
Place lid on cooker and cook on low 5 to 6 hours.
Add the beans; cover and cook on low 1 hour or until veggies are tender.
Remove and discard the bay leaf before serving.
Garnish each bowl with the grated Parmesan, if desired.
Yield: 8 to 10 servings