1 (14 1/2 oz.) can stewed tomatoes
1 (8 oz.) can kidney beans
3/4 c. water
1 tbsp. chopped parsley
1/4 tsp. garlic powder
1/4 tsp. pepper
1/8 tsp. thyme leaves
1 (4 oz.) c. dry Ronzoni elbows (or use Ronzoni sm. shells)

Bring tomatoes, undrained kidney beans, water, parsley and seasonings to a boil in large skillet over medium heat. Add elbows and reduce heat. Simmer 15 minutes, stirring frequently until macaroni is tender but firm. Makes 4 servings. 180 calories each.