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Ingredients
- Â Â Extra virgin olive oil
- 1 lrg onion minced
- 1 can white kidney beans liquid removed
- 5 x garlic cloves minced
- 2 can chicken broth
- 1 c. elbow macaroni cooked
- 1 lrg Can tomatoes
- Â Â Grated cheese to taste
- Â Â Minced parsley to taste
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Saute/fry the onion and garlic in extra virgin olive oil for a few min. Chop up or possibly lightly process the tomatoes and place into a crockpot along with the broth and sauteed onion and garlic. Add in the parsley and a little salt and pepper, cook for about 3 hrs on LOW.
- Add in the cooked macaroni and beans; cook an additional 30 min on LOW, till warm. Serve with a bit of grated cheese if you like.
- Comments: If fresh garden tomatoes are available, remove skins of 6 or possibly 7 and use them instead of canned tomatoes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1970g | |
| Calories 1562 | |
| Calories from Fat 149 | 10% |
| Total Fat 17.07g | 21% |
| Saturated Fat 7.61g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 3291mg | 137% |
| Potassium 3014mg | 86% |
| Total Carbs 274.75g | 73% |
| Dietary Fiber 41.1g | 137% |
| Sugars 25.73g | 17% |
| Protein 75.58g | 121% |
