A hearty macaroni, garbanzo and kidney bean soup with onion, garlic, bell pepper and herbs in a tomato-flavored chicken broth.

Pasta and Bean Soup

1/2 cup macaroni
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, finely chopped
1 green bell pepper, seeded and chopped
1 (15-ounce) can garbanzo beans
1 (15-ounce) can kidney beans
1 (6-ounce) can tomato paste
3 cups chicken broth
3/4 teaspoon ground black pepper
1/2 teaspoon savory
1/2 teaspoon dried thyme
1/8 teaspoon liquid hot pepper sauce

1. Cook macaroni in boiling water for about 6 minutes.
2. Meanwhile in a saucepan, heat olive oil and stir in chopped onion, chopped garlic clove, and chopped green bell pepper. Saute until tender. Stir in garbanzo beans, kidney beans, tomato paste, chicken broth, pepper, savory, thyme, liquid hot pepper sauce. Cover and cook for 10 minutes.
3. When the macaroni is done, drain. Stir into the onion mixture and heat through.

Makes 10 servings.