|Hot water||3 Cup (48 tbs)|
|Shell macaroni||7 Ounce (1 Package)|
|Olive oil||3 Tablespoon|
|Onion||1 Large, sliced|
|Sliced carrots||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Peeled tomatoes||2 Cup (32 tbs), cubed|
|Canned kidney beans||32 Ounce, drained (2 Cans, 16 Ounce Each)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In large microproof bowl, cook 3 cups hot water on HI (max. power) 6 to 8 minutes, or until boiling.
Add macaroni, cover with waxed paper.
Cook on HI (max. power) 1 minute.
Let stand 5 minutes.
Drain and set aside.
In 4-quart microproof casserole, cook oil on HI (max. power) 2 minutes.
Stir in onion, carrots, celery, and garlic.
Continue cooking on HI (max. power) 10 to 12 minutes, or until vegetables are tender.
Stir in tomatoes and seasonings.
Cook, covered on 70 (roast) 7 minutes.
Blend in macaroni