Pasta E Fagiole Soup Recipe

  Italian Soup

Olive oil
1 large Onion, chopped
1 can White kidney beans, drained
5 Garlic cloves, chopped
2 cans Chicken broth
1 cup Elbow macaroni, cooked
1 large Can tomatoes
Grated cheese, to taste
Chopped parsley, to taste
Salt and pepper, to taste

Saute the onion and garlic in olive oil for a few minutes. Chop up or lightly process the tomatoes and place into a crockpot along with the broth and sauteed onion and garlic. Add the parsley and a little salt and pepper, cook for about 3 hours on LOW. Add the cooked macaroni and beans; cook an additional 30 minutes on low, until hot. Serve with a bit of grated cheese if desired. NOTE: If fresh garden tomatoes are available, remove skins of 6 or 7 and use them instead of canned tomatoes.

Pasta E Fagiole Soup

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