2 tsp. oil
1/2 c. onion, chopped
1/2 c. green pepper, chopped
3 garlic cloves
1 (16 oz.) can tomatoes, chopped
1 c. sm. pasta shells
1 c. water
1/2 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
1 (16 oz.) can chick peas, drained
1 (8 3/4 oz.) can kidney beans, undrained
1 tbsp. Parmesan cheese

Saute onion, peppers and garlic. Add tomatoes and juice. Bring to boil. Add pasta, water, oregano, basil and pepper; reduce heat. Cover, simmer about 10 minutes. Rinse kidney beans, reserve liquid. Add chick peas, kidney beans with liquid and cheese. Cook about 5 minutes. Serves 6.