Preheat oven to 400° F.
Cut each slice of bread into thirds.
Place on a baking pan.
Bake until dry, about 5 minutes; set aside.
Drain red kidney beans.
In a large saucepan combine kidney beans, macaroni and bean soup and chicken broth.
Bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
Place bread in the bottom of a soup tureen or individual serving bowls.
Ladle soup over bread.
Cover and let stand for 5 minutes.