1 tb Olive oil

      1    Onion, chopped

      2    Garlic cloves, minced

     28 oz Canned tomatoes

     38 oz Canned white kidney beans

      2 c  Vegetable stock

    1/4 c  Sun-dried tomatoes, slivered

    1/2 ts Dried basil

    1/2 ts Dried oregano

    1/4 ts Pepper

    1/2 c  Elbow macaroni

    1/4 c  Parmesan, freshly grated

  In large heavy saucepan, heat oil over medium heat. Add onion and garlic;
  cook, stirring for 3 minutes.
  Add tomatoes to saucepan, breaking up with spoon. Drain and rinse beans;
  add to saucepan along with stock, sun-dried tomatoes, basil, oregano and
  pepper. Bring to boil; reduce heat, cover and simmer for 20 minutes.
  Stir in pasts; return to boil. Reduce heat; cover and simmer for 10
  minutes or until pasta is tender. Sprinkle with Parmesan.
  Per Serving: about 250 calories, 15 g protein, 5 g fat, 39 g carbohydrate
  Source: Canadian Living magazine [Jan 96]
  Presented in an article by Carol Ferguson.
  Recipes from Canadian Living Test Kitchen.
      [-=PAM=-]    PA_Meadows@msn.com