Ingredients:
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 can white kidney beans or Great Northern beans, drained, rinsed
- 5 small to medium 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
Preparation:
Saute 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 sauteed 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.Serves 6 to 8.
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