With our recent bout of sickness, I found myself craving soups last week. I made my usual potato soup (before I became too ill to even cook), then a dear friend dropped some chicken (gf) noodle soup off one day…don’t you just love friends like that? And then yesterday, I threw together some comfort in a pot- macaroni and bean soup.
I didn’t have a recipe, but sort of winged it based on what I had in the pantry, and what I vaguely remembered from a recipe I once used. I don’t know about you, but that’a how I cook- a little of this and a little of that! 😉 I really want to get my immune system back in shape and some calories in after not eating well at all when I was sick. So this was the perfect meal for lunch!
Here is my very simple, yet quite tasty, and oh, so comforting macaroni and bean soup.
Homemade Macaroni and Bean Soup
1 can crushed tomatoes (28 oz can)
1/2 carton chicken broth (32 oz. carton)
1 can cannellini beans (15 oz. can)
1 onion chopped
a few cloves of garlic chopped
a handful of gluten free rotini
a generous amount of freshly shredded parmesan cheese
Drizzle olive oil in a large pot. Add onions and garlic and cook a few minutes. Add crushed tomatoes, broth, beans and bring to a boil. Add noodles. Simmer until noodles are cooked and tender. Add spices as desired- I threw in a generous amount of salt and pepper, some oregano, and a pinch of cayenne. Topped off with a yummy amount of parmesan cheese!