4 c. water
3 c. tomato soup
1 (16 oz.) frozen broccoli, cauliflower & carrots
2/3 c. uncooked elbow macaroni
1 1/2 tsp. Italian seasoning
1/4 to 1/2 tsp. hot-pepper sauce
1 (19 oz.) can chick peas, undrained
Grated Parmesan cheese (optional)

Put all ingredients except pepper sauce, chick peas, Parmesan in a 4 to 5 quart saucepan over high heat. Stir to blend, cover. Bring to a boil. Uncover, reduce heat, simmer 8 minutes or until macaroni is tender. Stir in pepper sauce, chick peas and simmer 2 minutes or until heated through. Sprinkle cheese on top. Makes 8 cups. 4 main dish servings. 297 calories per serving.