*  Exported from  MasterCook  *
 
                            PASTA AND BEAN SOUP
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Elbow macaroni,shells, etc
    2       T            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   t            Black pepper
      1/2   t            Summer savory
      1/2   t            Thyme leaves
    1       d            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 pasta.
  
 
 
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