1 (14 ounce) cans
1 (19 ounce) cans
( I use Unico Bean Medley)
parmesan cheese, grated
- Put all of the ingredients except for the macaroni in the bowl of a slow cooker.
- Cover and cook on low for 8 to 10 hours.
- Just before serving, cook the macaroni in boiling, salted water until al dente, about 7 minutes.
- Drain the macaroni and stir it into the soup.
- Serve topped with parmesan cheese.