---------- Recipe via Meal-Master (tm) v8.01
       Title: Pasta and Bean Soup
  Categories: Soups/stews, Vegetables, Pasta, Beans
       Yield: 5 servings
     1/2 c  Elbow macaroni,shells, etc         15 oz Can Chick Peas, drained  *
 	    2 tb Safflower oil			    16 oz Can Kidney beans,
      drained  *
       1 x  Med Onion, chopped                3/4 ts Black pepper
       1 x  Clove Garlic, minced              1/2 ts Summer savory
     1/2 x  Green Bell Pepper, chopped        1/2 ts Thyme leaves
       3 c  Vegetable stock or water            1 ds Cayenne Pepper
       6 oz Can Tomato Paste (2/3 cup)     
   *  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.