Slow-Cooked Minestrone

1 lb. Lean beef stew meat
6 cups water
1 can (28 oz.) tomatoes with liquid, cut up
1 beef bouillon cube
1 medium onion, chopped
2 tbsp. Dried parsley
2-½ tsp. Salt
1-½ tsp. Thyme
½ tsp. Pepper
1 medium zucchini, thinly sliced
2 cups finely chopped cabbage
1 can (16 oz.) garbanzo beans, drained
1 cup uncooked small elbow or shell macaroni
¼ cup grated Parmesan cheese

In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme, and pepper. Cover and cook on low for 7 to 9 hours or until meat is tender. Add zucchini, cabbage, beans, and macaroni; cook on high, covered, 30 to 45 minutes more or until the vegetables are tender. Sprinkle individual servings with Parmesan cheese.