1/2 cup elbow macaroni, or shells, etc.
2 tablespoons safflower oil
1 medium onion, chopped
1 clove garlic, minced
1 green bell pepper, chopped
3 cups vegetable stock
6 ounces tomato paste (2/3 cup)
15 ounces canned chick peas, drained
16 ounces canned kidney beans, drained
3/4 teaspoon black pepper
1/2 teaspoon summer savory
1/2 teaspoon thyme leaves
dash of cayenne pepper
Servings: 5
1. GARNISH: grated Parmesan cheese, optional.
2. Cook pasta in boiling water for about 6 minutes, until al dente.
3. While pasta is cooking, in Dutch oven or 4-5 quart 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.
4. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired.
5. Variations: Substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 teaspoon basil and 1 teaspoon oregano for savory, thyme, and cayenne pepper.
2 tablespoons safflower oil
1 medium onion, chopped
1 clove garlic, minced
1 green bell pepper, chopped
3 cups vegetable stock
6 ounces tomato paste (2/3 cup)
15 ounces canned chick peas, drained
16 ounces canned kidney beans, drained
3/4 teaspoon black pepper
1/2 teaspoon summer savory
1/2 teaspoon thyme leaves
dash of cayenne pepper
Servings: 5
1. GARNISH: grated Parmesan cheese, optional.
2. Cook pasta in boiling water for about 6 minutes, until al dente.
3. While pasta is cooking, in Dutch oven or 4-5 quart 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.
4. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired.
5. Variations: Substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 teaspoon basil and 1 teaspoon oregano for savory, thyme, and cayenne pepper.