Title: Pasta and Bean Soup
Categories: Soup Vegetable
Yield: 5 Servings

1/2	c	Elbow macaroni,shells, etc
2	tb	Safflower oil
		Med Onion, chopped
		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

* 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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