Recipe - Pasta And Bean Soup

One half cup Elbow macaroni,shells, etc
2 tablespoon Safflower oil
Med Onion, chopped
Clove Garlic, minced
One half x Green Bell Pepper, chopped
3 cup Vegetable stock or water
6 ounce Can Tomato Paste (2/3 cup)
15 ounce Can Chick Peas, drained *
16 ounce Can Kidney beans, drained *
Three fourths teaspoon Black pepper
One half teaspoon Summer savory
One half teaspoon 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 45 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 cut or sliced up 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini