Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Elbow macaroni,shells, etc
   2      Tablespoons   Safflower oil
   1      Medium        Onion, chopped
   1      Clove         Garlic, minced
          Medium        Green Bell Pepper, chopped
   3      Cups          Vegetable stock
   6      Ounces        Can Tomato Paste (2/3 cup)
  15      Ounces        Can Chick Peas, drained
  16      Ounces        Can Kidney beans, drained *
     3/4  Teaspoon      Black pepper
     1/2  Teaspoon      Summer savory
     1/2  Teaspoon      Thyme leaves
   1      Dash          Cayenne Pepper

Preparation:

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.