1 onion
2 stalks celery
3 Carrots
2 cloves chopped garlic
4 cups (900 ml) Vegetable Broth, Low-Sodium (or Chicken Broth)
1 can diced Tomatoes (14 oz / 398 ml)
1 can mixed Beans (19 oz / 540 ml)
2 tbsp tomato Paste
2 tsp Italian Seasoning (or 1tsp oregano, 1tsp basil)
Pepper
1/4 cup grated Parmesan cheese
1/4 cup basil pesto (From a jar)
1 cup macaroni
Optional Garlic Bread:
Baguette or French crusty bread
Butter or olive oil
1 clove garlic
I did this part the night before, but you could certainly do it in the morning if you have time. The prep is about 10 minutes to pull it together.
Finely chop onion and slice carrots and onion and add them to your slow cooker. Chop garlic and add. Gradually add stock, tomatoes, mixed beans, tomato paste, spices, Parmesan cheese and pesto.
Cover with lid and put it in the fridge if you prepping the night before. Take it out of the fridge in the morning, let it sit on the counter while you are getting ready and then put in your heating element on low for 6-8 hours.
If making right away, turn on low heat until dinner (6-8 hours).
When you get home for dinner:
Fill a large stove-top pot with water and season with salt and bring to a boil. When boiling add macaroni and simmer according to package directions.
While you are waiting, a good accompaniment to this soup is garlic bread. Preheat oven to 425 degrees. Slice crusty bread or baguette and place on baking sheet and spread with butter or olive oil. Place in oven for about 5 minutes until the bread gets golden and crusty. When the hot bread comes out of the oven, rub with a fresh garlic clove.
When macaroni is done, drain and set aside. Scoop macaroni into bowls and ladle soup over top. Serve with hot crusty garlic bread.
