5 cloves garlic
3 tbsp. olive oil
1 (28 oz.) can crushed tomatoes, diced
2 c. water
2 chicken bouillon cubes
1 tsp. oregano
Pepper to taste
1 (16 oz.) can red kidney beans
1/2 lb. sm. shell macaroni or ditali

Saute garlic in oil over low to medium heat until soft. Add the tomatoes, water, bouillon cubes, pepper and oregano. Simmer for about 30 minutes covered. Add the kidney beans with the canned liquid and continue cooking for about 5 minutes. Cook macaroni according to package directions. Drain and add to the beans and sauce. Serve with grated Parmesan cheese. Makes 6 to 8 servings.