Macaroni Bean Stew
|Canned red kidney beans||15 1⁄2 Ounce, drained (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Corkscrew macaroni||1⁄2 Cup (8 tbs)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Carrot||1 Medium, sliced|
|Canned mushroom stems and pieces||2 Ounce (1 Can)|
|Chopped onion||2 Tablespoon|
|Sliced pimiento stuffed olives||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In a saucepan combine kidney beans, tomato sauce, water, macaroni, wine, carrot, undrained mushrooms, onion, olives, sugar, and basil.
Cover and simmer about 30 minutes or till carrot and macaroni are tender.
Ladle into soup bowls.
Sprinkle with Parmesan cheese