Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion -- chopped
   2                    carrots -- peel, slice thin
   2                    zucchini -- thinly sliced
   1      14 oz can     whole tomatoes
   2      14.5 oz cans  beef broth
   1 1/2  cups          water
   1      tablespoon    dried parsley -- plus
   4      teaspoons     dried parsley
   1      tablespoon    oregano
   1 1/2  cups          small shell-shaped pasta -- uncooked
                        grated Parmesan cheese

Preparation:

In Crock-Pot, combine onion, carrots, zucchini, tomatoes, broth, water, parsley, and oregano. Cover and cook on Low 8 to 10 hours or High for 4 to 5 hours. Stir in uncooked pasta and cook for an additional 30 minutes or until pasta is tender. Garnish with grated Parmesan cheese. Serve