Ingredients:

3 c Water
1 1/2 lb Beef shank
1 md Onion, diced
2 Carrots, diced
2 Stalks celery with tops, sliced 1/2 cup vermicelli
1 16-ounce can tomatoes
2 ts Salt
1 Zucchini, sliced
1 10-ounce package (frozen mixed vegetables)
1/2 c Shredded cabbage
1 tb Dried basil
1 Clove garlic, minced
1 pound can garbanzo beans
1 ts Oregano

Directions:

Place all ingredients in Crockpot except zucchini. Stir to mix thoroughly.Cover and cook on Low 10 to 12 hours (High: 4 to 5 hours).During last hour remove meat and bones.Cut meat from bones and return to soup with zucchiniTurn Crockpot to High and cook one hour.Ladle into bowls and sprinkle with Parmesan cheese.