Mediterranean Minestrone Casserole

We visited Scott's folks last weekend and his mom had bought a new vegetarian cookbook so she would have some recipes for meals to make when we visited.  Of course I had to glance through it, and I found a really dynamite recipe.  It's easy, healthy, cooks in the slow cooker all day and tastes fantastic!  This is the original recipe:  http://www.bettycrocker.com/recipes/slow-cooker-mediterranean-minestrone-casserole/1d0c1617-3eb1-4b65-b21b-58c047372cc7.  And of course, my version:


3 medium carrots, sliced
4 stalks celery, sliced
1 medium onion, chopped
1 cup water
2 teaspoons Splenda or other sweetner 
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
28 ounce can diced tomatoes, undrained
15 ounce can chick peas, drained and rinsed
6 ounce can Italian style tomato paste
2 Tablespoons minced garlic (from jar)


Combine everything in crockpot.  Cook on low for 6 to 8 hours.  Serve in bowls with a little shredded cheese on top.  Makes 4 servings.