Recipe: Pasta and Bean Soup

Title: Pasta and Bean Soup
Categories: Soups, Vegetables, Beans, Garlic
Servings: 5

1/2 c Elbow Macaroni, Shells, Etc.
2 tb Safflower Oil
1 md 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 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

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