1 c. coarsely chopped tomato (about 1 lg.)
3/4 c. uncooked sm. macaroni shells
1/4 c. chopped onion (about 1 sm.)
1/4 c. chopped green bell pepper
1 tbsp. chopped fresh or 1 tsp. dried basil leaves
1 tsp. Worcestershire sauce
1 clove garlic, finely chopped
1 (15 oz.) can kidney beans, drained
1 (8 oz.) can garbanzo beans, drained
1 (14 1/2 oz.) can chicken broth

Mix all ingredients in 2-quart saucepan. Heat to a boil, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until macaroni is tender. 4 servings.