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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.
Serves 6 to 8.
More Bean Soup Recipes and Related Soups
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Lima Bean Soup with Ham
Senate Bean Soup
Southern Bean Soup
Border Style Bean Soup
Black Bean Soup
Capitol Hill Bean Soup
Sausage and Bean Soup
Black Bean Soup with Ham
Barbecue Bean Soup
Crockpot Black Bean Soup
Mary Ann's Minestrone
Slow Cooker Minestrone
Soup and Stew Recipes
Bean Recipes
Crockpot Soups
Crockpot Stews
Slow Cooker Recipes | Casseroles | Main Recipe Index
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