Ingredients
- 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
Directions
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
starmer@prodigy.net
Pasta E Fagiole Soup