Pasta & bean soup

Yield: 5 Servings

Ingredients:

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

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 pepper broccoli florets or sliced mushrooms. - for Minestrone substitute olive oil for safflower; add shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory thyme and cayenne pepper. ~ to serve as skillet main course add only 1 cup vegetable stock or use 3 cups vegetable stock and 1 cup pasta.