Pasta and Bean Soup

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

1 t basil and 1 t oregano

for savory, thyme, and cayenne pepper. --