Crockpot Minestrone

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

Place all ingredients in CROCK-POT 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 zucchini. Turn CROCK-POT to High and cook one hour. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty French bread.