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 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.