5. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes to allow the flavors to meld together.
6. Meanwhile, cook the elbow macaroni separately according to the package instructions until al dente. Drain and set aside.
7. After the soup has simmered, remove the bay leaves from the pot. Taste and adjust the seasoning if needed.
8. Add the cooked elbow macaroni to the soup and stir well to combine.
9. Allow the soup to simmer for an additional 5 minutes to let the macaroni absorb some of the flavors.
10. Serve!
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