From the Kitchen of:  Pepper

 

1-1/2	tbsp	olive oil
1	cup	onions, chopped
4		garlic cloves, minced
1/2	cup	diced carrot and celery
4	med	tomatoes--peeled, seeded and chopped
		(1 can chopped tomatoes)
1	cup	canned beef broth
12	oz	canned pinto or chick-peas, drained
		(reserving 1/2 cup liquid)
2	tbsp	chopped fresh basil or
1	Tsp	Dry basil leaves
1/2	Tsp	Oregano leaves
1	Dash	Pepper
4	Cups	cooked med. shell macaroni - hot,
		or 6 oz. uncooked, cooked according to
		pkg. directions
2 1/2	Tbsp	Grated Parmesan cheese

In 2 qt. nonstick saucepan, heat oil.  Add onions and garlic and saute over med. heat until lightly browned, about 2 min.
Add carrot and celery and saute until vegetables begin to soften, 1 to 2 min.  Add tomatoes and broth and bring to a boil.
 Reduce heat and simmer, stirring occasionally, for 10 min.
Add pinto beans with reserved liquid, basil, oregano and pepper and stir to combine.
 Simmer 10 min. longer to allow flavors to blend.

To serve, spoon 1 cup of macaroni into each of 4 individual bowls and top each serving with an equal amount of bean mixture.
 Sprinkle each serving with 2 teas. cheese just before serving.
 

*One (16 oz.) can of pinto beans or chick-peas yields about 12 oz. beans or peas and 1/2 cup liquid.