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In a 5- to 6-quart slow cooker, combine broth, pasta sauce, tomatoes, green beans, cannellini beans, mushrooms, carrots, bell pepper, onion, ham, Italian seasoning, garlic and black pepper. Stir gently to mix.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. If using Low, turn to High. Stir in cabbage and pasta. Cover and cook for 1 hour more or until pasta is tender.