Serves: 4
Total Calories: 1,981
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 on LOW for 3 hours. 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.
This Pasta E Fagiole Soup recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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