1 c coarsely chopped tomato

3/4 c uncooked medium macaroni shells

1/4 c chopped onion

1/4 c chopped green pepper

1 3/4 c vegetable stock

1 t basil

1 t low sodium soy sauce

1 clove garlic, minced

1 can (16 oz) kidney beans, drained

1/2 can (15 oz) chick peas, drained

Mix all ingredients in a 2-quart saucepan. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. This has 15 g of fiber per 3/4 c serving!!

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