Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Olive oil |
| 1 cup | Onions |
| 2 | Garlic cloves |
| 1 tablespoon | Parsley |
| 1 can | Red kidney beans |
| 1 can | Tomato sauce (8 oz) |
| 2 cups | Water |
| 1 teaspoon | Basil |
| 1 teaspoon | Oregano |
| 1½ teaspoon | Thyme |
| Salt and pepper to taste | |
| 1 cup | Small pasta; cooked |
Saute until soft. Add: 1 can red beans (kidney) 1 (8 oz.) tomato sauce 2 c. water 1 tsp. each basil, oregano ½ tsp. thyme Salt & pepper. Simmer 1 hour. 1 cup cooked pasta. Stir until warm.