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Fresh Vegetable Soup with Garbanzo Beans

2 med zucchini -- chopped
1 med onion -- chopped
3 celery ribs -- chopped
2 cups carrots -- shredded
1 cups fresh green beans -- cut up
2 plum tomatoes -- chopped
2 cloves garlic -- see Note 1
3 tbsps chopped fresh parsley
1/4 cups chopped fresh basil
1/2 tsp seasoned salt
1/2 tsp freshly ground pepper
2 14 oz. cans beef broth -- see Note 2
1 14 oz. can diced tomatoes -- peeled
1 15 oz. can garbanzo beans -- rinsed and drained
1/2 cups grated Parmesan cheese -- see note 3

In 4-quart slow cooker, mix together all the ingredients except the grated cheese. Cover and cook on the low heat setting 5-6 hours, or until the vegetables are tender but still firm. Ladle into soup bowls and top with a sprinkling of cheese.

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