Pasta and Bean Soup

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Title: Pasta and Bean Soup
Categories: Soups/stews, Vegetables, Pasta, Beans
Yield: 5 servings

1/2 c Elbow macaroni,shells, etc 15 oz Can Chick Peas, drained *
2 tb Safflower oil 16 oz Can Kidney beans,
drained *
1 x Med Onion, chopped 3/4 ts Black pepper
1 x Clove Garlic, minced 1/2 ts Summer savory
1/2 x Green Bell Pepper, chopped 1/2 ts Thyme leaves
3 c Vegetable stock or water 1 ds Cayenne Pepper
6 oz Can Tomato Paste (2/3 cup)

* rinsed well, then drained
GARNISH: grated Parmesan cheese, optional
Cook pasta in boiling water for about 6 minutes, until al dente.
While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir
in onion, garlic, and green pepper. Saute till tender. Stir in remaining
ingredients except macaroni. Cover and cook for 10 minutes. When pasta is
done, drain well. Stir into other ingredients. Heat. Garnish if desired.
Variations: - substitute or add other vegetables such as chopped sweet red
shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano
for savory, thyme, and cayenne pepper.

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