Beef and Pasta Stew

4 cups water
2 cups chopped onion
1 1/2 cups small red potatoes -- quartered
1 cup dried Great Northern beans or Navy beans
1/2 cup sliced carrot
1/2 cup quartered mushrooms
1/2 cup uncooked pearl barley
1/2 pound lean, boned round steak -- cut in 1/2" pieces
1 14. 5 oz can pasta-style chunky tomatoes -- undrained
1 14. 5 oz can fat-free beef broth
3 cloves garlic -- chopped
1 cup sliced zucchini
1 cup torn spinach -- fresh
1/2 cup uncooked ziti(short tubular pasta)
1 tablespoon dried rosemary -- crushed
1 teaspoon salt
1 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese

Combine first 11 ingredients in a large electric slow-cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients; cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese. Yield: 8 servings (serving size: 1 1/2 cups stew and 1 tablespoon cheese).

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