Pasta and bean soup
Yield: 5 servings
Ingredients:
- 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)
Instructions:
* 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.
