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Pasta E Fagiole Soup
1 tablespoon olive oil
1 cup chopped onion
1 can white kidney beans, drained, rinsed
5 garlic cloves, chopped
2 cans chicken broth, about 3 cups
2/3 cup elbow macaroni, cooked
1 large can (28 ounces) tomatoes
grated cheese, to taste
chopped parsley, to taste
salt and pepper, to taste
Sauté the onion and garlic in olive oil for a minute, just until tender.
Chop the tomatoes and place into a slow cooker along with the broth and
sautéed onion and garlic. Add the parsley, a little salt, and a dash of pepper.
Cover and cook for about 3 hours on low. Add the
cooked macaroni and
beans; taste and adjust seasonings. Cook for 30 minutes longer on
low until hot. Serve with a grated Parmesan cheese if desired.
   
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