Pasta And Bean Soup

Recipe Ingredients

1/2 cup	118ml	Elbow macaroni - shells, etc
2 tablespoons	30ml	Safflower oil
1 tablespoon	15ml	Onion - chopped (medium)
1		Garlic - minced
		Green bell pepper - chopped
3 cups	711ml	Vegetable stock
1		Tomato paste - (2/3 cup)
1		Chick peas - drained
1		Kidney beans - drained *
3/4 teaspoon	3.8ml	Black pepper
1/2 teaspoon	2.5ml	Summer savory
1/2 teaspoon	2.5ml	Thyme leaves
1		Cayenne pepper

Recipe Instructions

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.

Source:
Emeril Lagasse

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