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
1/2 c. elbow macaroni
4 c. boiling water
Salt
2 (10 3/4 oz. each) cans tomato soup
1 (16 oz.) can kidney beans, drained
Black pepper, to taste
2 to 3 tbsp. lemon juice (optional)

Preparation time: 15 minutes. Cooking time: 15 minutes.

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. Season with salt and black pepper to taste. Add lemon juice. For 8 servings, double the ingredients. It's hearty satisfying and inexpensive to make.