1 tbsp. oil
6 cloves garlic, minced
2 cans chicken broth (14 1/2 oz.)
1 can tomato sauce (15 oz.)
2 cans red kidney beans or white beans (15 oz.)
2 c. elbow macaroni, cooked
Pepper to taste
Oregano to taste

In a large pot, put 1 tablespoon of oil and lightly brown the garlic. Add the 2 cans of beans and let simmer for 10 minutes. Add chicken broth, tomato sauce, pepper and oregano (to taste) and cooked elbows, cook until hot and then serve. Serve with garlic bread and salad. Makes about 8 servings.