1/2 med. green pepper, chopped
1 med. onion, minced
1 clove garlic, minced or pressed
1/2 tsp. dried basil leaves, crushed
1 tbsp. olive oil or other oil
1/2 c. elbow macaroni
4 c. boiling water
Salt
2 cans (10 3/4 oz. each) tomato soup
1 can (16 oz.) kidney beans, drained
Black pepper to taste
2 to 3 tbsp. lemon juice
1 can (2 oz.) flat anchovies, chopped (optional)

In small skillet or saucepan saute green pepper, onion, garlic and basil in the oil until onion is tender. 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). Add green pepper mixture, canned soup and beans to macaroni and water. Mix well; then heat thoroughly. Season with salt and black pepper to taste. Add lemon juice. Sprinkle with anchovies, if used.