Pasta E Fagiole Soup For Crockpot
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Crockpot, Soups | 4 | Servings | |
INGREDIENTS
| Olive oil | ||
| 1 | Onion, chopped | |
| 1 | White kidney beans, drained | |
| 5 | Garlic cloves, chopped | |
| 2 | Chicken broth | |
| 1 | c | Elbow Macaroni, cooked |
| 1 | Can tomatoes | |
| Grated cheese, to taste | ||
| Chopped parsley, to taste | ||
| Salt and pepper, to taste |
INSTRUCTIONS
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 tamatoes are available,, remove skins of 6 9 or 7 and use them instread of canned tomatoes. Oh Mama Mia! (From Tom McMaugh - DJJC91D) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 304
Calories From Fat: 179
Total Fat: 20.2g
Cholesterol: 37.4mg
Sodium: 1352.9mg
Potassium: 381.9mg
Carbohydrates: 8.9g
Fiber: 1.1g
Sugar: 3.6g
Protein: 21.6g