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

1. In a small skillet or saucepan, saute green pepper, onion, garlic and basil in the oil until the onion is tender.

2. In a large saucepan, 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, soup and beans to macaroni and water; mix well. Heat thoroughly. Season with salt and pepper to taste. Add lemon juice. Good served with fresh rolls or crisp crackers and a green salad.