Pasta e Fagiole Soup

Olive oil
1 lg Onion; chopped
1 cn White kidney beans; drained
5 Garlic cloves; chopped
2 cn Chicken broth
1 c Elbow Macaroni; cooked
1 lg Can tomatoes
Grated cheese; to taste
Chopped parsley; to taste
Salt and pepper; to taste

Sauté the onion and garlic in olive oil for a few minutes. Chop up or lightly process the tomatoes and place into a slow cooker along with the broth and sautéed 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 9 or 7 and use them instead of canned tomatoes.

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