2 tbsp. olive or vegetable oil
1 c. chopped onion
1 tbsp. finely chopped garlic
5 c. water
1 pkg. Lipton pasta and sauce--herb tomato
1 (10 oz.) pkg. frozen cut green beans, thawed
1/2 tsp. salt
1/8 tsp. pepper
1 c. red kidney beans, rinsed and drained

In 3-quart saucepan, heat oil and cook onion with garlic over medium heat, stirring occasionally, until onion is tender. Add water and bring to a boil. Stir in pasta and herb tomato sauce, green beans, salt and pepper. Reduce heat and simmer, stirring occasionally, 7 minutes or until pasta is tender. Stir in kidney beans and heat through. Serve, if desired, with grated Parmesan cheese. Garnish, if desired, with fresh basil leaves. Makes about 4 servings.

MICROWAVE DIRECTIONS: Decrease water to 4 1/2 cups. In 3-quart microwave-safe round casserole, microwave oil, onion and garlic, uncovered, at high (full power) 2 minutes or until onion is tender. Add water and microwave 6 minutes or until boiling. Stir in pasta and herb tomato sauce, green beans, salt and pepper and microwave 13 minutes or until pasta is tender, stirring once. Stir in kidney beans; let stand covered 5 minutes. Serve as above.