Bean-Pasta Soup

• 1/2 medium green pepper, chopped
• 1 clove garlic, minced
• 1 Tbsp. olive or vegetable oil
• 4 c. boiling water
• 2 cans tomato soup
• black pepper to taste
• 2 to 3 Tbsp. lemon juice
• 1 medium onion, minced
• 1/2 tsp. dried basil
• 1/2 c. elbow macaroni
• salt
• 1 can kidney beans, drained
• 1 can flat anchovies, chopped (optional)

1. In small skillet or saucepan, saute green pepper, onion, garlic and basil in the oil until onion is tender.
2. In large saucepan or Dutch oven, cook macaroni in the boiling water with 1/4 teaspoon salt for 10 minutes, or until macaroni is tender (do not drain).
3. Add green pepper mixture, canned soup and beans to macaroni and water; mix well, then heat thoroughly.
4. Season with salt and pepper to taste.
5. Add the lemon juice.
6. Sprinkle with anchovies, if used.

green pepper, clove garlic, olive, boiling water, tomato soup, black pepper, lemon juice, onion, basil, elbow macaroni, salt, kidney beans, flat anchovies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1017835 (may not work)