Pasta Fagioli Soup

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Pasta Fagioli Soup

Serves 4

 

Olive oil

1 large onion; chopped

1 can (15 oz.) white kidney beans; drained

5 garlic cloves; chopped

2 cans (14 1/2 oz. each) vegetable broth

1 cup elbow macaroni; cooked

1 28 oz. 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. Then and only then add the cooked macaroni

and beans. 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.