Vegetarian Pasta e Fagioli Stew with Ciabatta Bread*

Inspired by the popular Italian soup (pronounced "Pasta Fa-Zool"), this hearty stew of tomatoes, carrots, onions, celery, beans (white and red), and macaroni (multigrain available) will warm your kitchen and your soul. It's similar in thickness to chili, but with an Italian twist. Cook in a slowcooker or on the stove. Great for a night when you want an easy, nutritious, and filling meal. Ciabatta loaf on the side. (bag, stove or slowcooker) Prep & Cook Time Instructions Ingredients/Nutrition Info Hands on time: 0 minutesCooking time: stovetop: 45 minutes, slow-cooker low: 4-5 hours, high 2-3 hours.  Pressure cooker: allow 45 minutes Thaw stew, macaroni and bread in refrigerator.  Set aside macaroni and bread and add the bean mix to your cooking vessel:   Stovetop: (recommended) Empty bean mix into a large saucepan over medium-high heat. Add 1 Tablespoon of olive oil to the pan. Bring to a boil, stirring occasionally. Reduce heat to low and simmer uncovered for 35-4