Beef and Vegetable Soup

1 cup uncooked ditalini or other small pasta Shredded Romano cheese (optional) 
2 1/2 pounds beef for stew, cut into 3/4' pieces
2 cans (14 to 14 1/2 ounces each) ready-to-serve beef broth
1 can (15 ounces) chickpeas, drained
1 can (15 ounces) diced tomatoes with garlic and onions, undrained
1 cup water
1 teaspoon salt
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon pepper
2 cups frozen mixed vegetables

Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper in 4 1/2 to 5 1/2-quart slow cooker; mix well. 

Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking) Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. 

Stir well before serving. 

Serve with cheese, if desired.