Pasta Bean Soup

• 1 medium onion, sliced
• 2 cloves garlic, crushed
• 4 oz. ham or turkey, chopped
• 2 Tbsp. olive oil or oil
• 1 (16 oz.) can stewed tomatoes
• 3 c. water
• 1 tsp. oregano
• 1/2 tsp. thyme
• 1/4 tsp. pepper
• 1 c. colored spiral macaroni
• 2 medium potatoes, cut into 1/2 inch pieces
• 1 (20 oz.) can red kidney beans
• 1 small zucchini, sliced

1. Cook and stir onion, garlic and meat in oil over medium heat about 5 minutes.
2. Stir in tomatoes with liquid, water, oregano, thyme and pepper.
3. Break up tomatoes with fork.
4. Heat to boiling. Stir in macaroni and potatoes.
5. Reduce heat.
6. Cook uncovered until macaroni is tender, about 10 minutes.
7. Stir in beans and zucchini. Cook until zucchini is crisp-tender, about 3 minutes.
8. You can sprinkle servings with grated Parmesan cheese.

onion, garlic, ham, olive oil, tomatoes, water, oregano, thyme, pepper, colored spiral macaroni, potatoes, red kidney beans, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=380937 (may not work)