Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      small         carrots -- thinly sliced
   1      small         onion -- chopped
   2      ribs          celery -- sliced
   2      small         potatoes -- diced
   2      tablespoons   chopped parsley
   1      clove         garlic -- minced
   3      teaspoons     beef bouillon granules -- OR VEGETABLE
   1 1/4  teaspoons     dried basil -- crushed
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   1      can           red kidney beans -- 15 oz.
   3      cups          water
   1      can           -- (8 oz) stewed
                        -- tomatoes, cut up,
                        -- save juice

Preparation:

1. Layer in a slow cooker in order: carrots, onion, celery, potatoes, parsley, garlic, bouillon granules, basil, salt, pepper and kidney beans with liquid. Add water. DO NOT STIR. 2. Cover and cook on hight for 4 to 4 1/2 hours or on low for 8 to 9 hours or until vegetables are tender. 3. Stir in stewed tomatoes with juice. Immediately cover and cook on high for 10 to 15 minutes or until heated through. Serve with grated parmesan cheese. If desired, serve over cooked pasta in bottom of soup bowls.