2 (16 oz.) stewed tomatoes
2 (15 1/4 oz.) kidney beans
2 c. water
1/4 c. chopped parsley
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. thyme leaves
16 oz. elbows
8 oz. sharp Cheddar cheese, shredded

Bring tomatoes (undrained), kidney beans, water, parsley and seasonings to boil in large saucepan on medium heat. Add pasta. Simmer 25 minutes, stirring frequently until pasta is tender. Pour in serving dish, sprinkle with cheese. Garnish with parsley. Makes 10 cups. Very good!