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.