3 medium carrots sliced 1 medium onion, chopped 1 1/2 cup water 2 teaspoons sugar 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon black pepper 1 can (28 ounce size) diced tomatoes, undrained 1 can (15 ounce size) garbanzo beans, rinsed and drained 1 can (6 ounce size) Italian-style tomato paste 2 cloves garlic, finely chopped 1 1/2 cup frozen cut green beans, thawed 1 cup uncooked elbow macaroni 1/2 cup shredded Parmesan cheese
Mix all ingredients except green beans, macaroni and Parmesan in a slow cooker.
Cover and cook on Low heat setting 6 to 8 hours.
Stir in green beans and macaroni. Increase heat setting to High. Cover and cook about 20 minutes or until beans and macaroni are tender. Sprinkle with Parmesan cheese.