• 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.

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Submitted 6/13/05.
Source: Files
Submitted By: Meryl
Pasta E Fagiole Soup