Mediterranean Minestrone Casserole

My son never ceases to amaze me!  This was another meal that I was sure he would turn his nose up at, and yet he absolutely loved it!  I will be making this again in the future!  I used a mixture of half regular pasta, and half whole wheat pasta, and no one could tell the difference!  This is a great meal to just have cooking on a Sunday afternoon, so you can have lunches for the week!  It's nice and filling, convenient AND healthy!  Another recipe from Betty Crocker:  The Big Book of Slow Cooker, Casseroles and More!

Yields 5 servings

Ingredients:

• 3 medium carrots, sliced (1-1/2 cups)
• 1 medium onion, chopped (1/2 cup)
• 1 cup water
• 2 teaspoons sugar (I used Splenda)
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (28 oz) diced tomatoes, undrained
• 1 can (15 to 16 oz) garbanzo beans (chickpeas), drained, rinsed
• 1 can (6 oz) Italian-style tomato paste
• 2 cloves garlic, finely chopped
• 1-1/2 cups frozen cut green beans, thawed
• 1 cup uncooked elbow macaroni (3-1/2 oz) (I used 1/2 cup regular, 1/2 cup whole wheat)
• 1/2 cup shredded Parmesan cheese (2oz)

Directions:

• In a 3-to-4-quart slow cooker, mix all ingredients except green beans, macaroni and cheese.

• Cover; cook on LOW heat setting 6 to 8 hours.
•  Stir in green beans and macaroni.  Increase heat setting to HIGH.  Cover; cook about 20 minutes longer or until bean a macaroni are tender.  Sprinkle with cheese.