Thymely Vegetable Soup with Ziti

5-6 quart cooker

2       cups water
1       medium onion, chopped
1/2    cup dried lentils, copped
1       small carrot, thinly sliced
1/4    teaspoon celery seed
1 1/2 teaspoons brown sugar
1/4    teaspoon dried thyme leaves
1/8    teaspoon freshly ground black pepper
2       cloves garlic, minced
1       can (14 ounces) fat-free chicken or vegetable broth
1       can (15 ounces) crushed tomatoes
1/2    medium zucchini, cut in half lengthwise and thinly sliced
1/2    cup frozen corn
2        tablespoons white wine vinegar
1/2     cup ziti
1/2     cup grated Parmesan or Romano Cheese

Mix the water, onions, lentils, carrots and celery seed in an electric slow cooker.  
Stir in the sugar, marjoram, thyme, pepper, garlic, broth, tomatoes, zucchini, 
corn and vinegar.  Cover and cook on LOW for 6 to 8 hours or on HIGH for 4-5 hours. 
 During the last hour of cooking, stir in the ziti. 
 Cover and cook until the ziti are al dente, 10-30 minutes. 
 Divide the soup among 4 bowls 
and sprinkle each serving with 2 tablespoon of the cheese.