Pasta And Bean Soup

Recipe Ingredients

1/2 cup	118ml	Elbow macaroni - shells, etc
1		Chick peas - drained *
2 tablespoons	30ml	Safflower oil
1		Kidney beans - drained *
1		Onion - chopped (medium)
3/4 teaspoon	3.8ml	Black pepper
1		Garlic - minced
1/2 teaspoon	2.5ml	Summer savory
		Green bell pepper - chopped
1/2 teaspoon	2.5ml	Thyme leaves
3 cups	711ml	Vegetable stock or water
1		Cayenne pepper
1		Tomato paste - (2/3 cup)

Recipe Instructions

* rinsed well, then drained

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: grated Parmesan cheese, optional

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.

Source:
Texas on the Halfshell ISBN: 0-385-17904-9

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