Fresh Vegetable Soup with Garbanzo Beans

2 md Zucchini; chopped
1 md Onion; chopped
3 Celery ribs; chopped
2 c Shredded carrots (about 3 medium-large)
1 c Cut-up fresh green beans
2 Plum tomatoes; chopped
2 Garlic cloves crushed through a press
3 tb Chopped fresh parsley
1/4 c Chopped fresh basil
1/2 ts Seasoned salt
1/2 ts Freshly ground pepper
29 oz Canned vegetarian beef or chicken broth
70 1/2 oz Canned diced peeled tomatoes
75 1/2 oz Canned garbanzo beans; (chick-peas), rinsed and drained
1/2 c Grated imported Parmesan cheese

In a 4-quart electric slow cooker, mix together all the ingredients except the grated cheese.

Cover and cook on the low heat setting 5 to 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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