Beef And Pasta Stew - cooking recipe

Ingredients

4 cups water
2 cups chopped onions
1 1/2 cups quartered small red potatoes
1 cup dried great northern beans
1/2 cup sliced carrot
1/2 cup quartered mushroom
1/2 cup uncooked pearl barley
1/2 lb lean boneless round steak, cut into 1/2 inch pieces
1 (14 1/2 ounce) can pasta style chunky tomatoes
1 (14 ounce) can fat-free less sodium beef broth
3 garlic cloves, chopped
1 cup sliced zucchini
1 cup fresh torn spinach
1/2 cup uncooked ziti pasta
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup grated parmesan cheese

Preparation

Combine first 11 ingredients in a large electric slow cooker. Cover with lid, and high on high-heat setting for 6 hours.
Add zucchini and next 7 ingredients, cover and cook on high heat setting for an additional 30 minutes or until beans are tender.
Ladle into individual soup bowls, and sprinkle with cheese.