Recipe By Chef Jim Coleman

This soup serves six or can be easily doubled or tripled to accommodate a crowd. It is a delicious vegetarian dish as is, or sauté a little bit of low fat turkey sausage to give it a little meat accent.

Makes 4-6 servings

Ingredients

• ½ cup elbow macaroni, shells, etc.
• 2 tablespoons olive oil
• 1 medium onion
• 2 cloves of garlic, minced
• ½ red bell pepper, chopped
• 3 cups vegetable stock
• 2/3 cup tomato paste
• 15 ounces can chick peas (drained and rinsed)
• 16 ounces can cannelloni beans (drained and rinsed)
• ¾ teaspoon black pepper
• ½ teaspoon summer savory
• ½ teaspoon thyme leaves
• 1 teaspoon cayenne pepper
• grated parmesan cheese as a garnish

Directions

1. Cook pasta in boiling water for about 6 minutes, until al dentel.

2. While pasta is cooking, in large saucepan, heat oil. Stir in onion, garlic, and pepper. Sauté till tender.

3. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish with parmesan cheese.