- 1 16-ounce bag frozen cooked Italian meatballs, thawed
- 1¾ cups beef broth
- 1 cup water
- 1 14.5-ounce can diced tomatoes with basil, garlic and oregano, undrained
- 1 19-ounce can cannellini beans, drained
- ⅓ cup shredded Parmesan cheese
Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except cheese in cooker.
Cover and cook on Low heat setting 8 to 10 hours.
Garnish individual servings with cheese.