1. Take out equipment and ingredients. 2. In the morning: 3. Heat oil in a large stove-top pot at med-high. You can also omit the oil and prepare this soup in a slow cooker on low 6-8 hours. 4. Finely chop onion adding to pot as you cut. 5. Slice celery and carrots thinly and add to pot as you cut. 6. Add garlic. 7. Gradually add vegetable stock, tomatoes, mixed beans, tomato paste, spices, Parmesan cheese and pesto. 8. Cover with lid and simmer on low heat until dinner. 9. When you get home for dinner: 10. Preheat oven to 350 degrees F. Fill a large stove-top pot with water and bring to a boil for macaroni. 11. Add macaroni to boiling water. Cook according to directions on box. Drain. 12. Serve macaroni in the bottom of each bowl and pour hot soup on top. 13. Serve with crostini rubbed with a garlic clove, and how about a nice glass of Cape Jaffa Siberian shiraz to go with that? Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
