Alea's Zesty Minestrone

1/4 Cup of Zesty Italian dressing
1 Cup of Onions (about 1 medium)
1/2 Cup of Chopped celery (about 1 stalk)
1/2 Cup of Chopped carrots (about 1 medium)
1 Can (14-1/2oz) diced tomatoes, undrained
1 Can (19oz) of Red kidney beans, drained, rinsed
2 Cans (14oz) of Vegetable broth
2 Cups of water
1 tsp. of Italian seasoning
1 1/2 Cups of Small shell macaroni, uncooked
1/2 Cup of Grated parmesan cheese

Heat dressing in a large non-stick skillet on medium-high heat. Add onions, celery, and carrots; cook 2 minutes or until crispy-tender, stirring occasionally. Spoon into slow cooker. Add tomatoes, beans, broth, water and seasonings, stir. Cover with lid.
Cook on low for 6 hours or high for 3 hours.
Stir in macaroni, cook for 20-25 minutes or until tender. Sprinkle with cheese just before serving.
Serve with crusty bread or green salad.
Makes 8 servings.