Bean & Macaroni Stew

1 cup coarsely chopped tomato (about 1 large)
3/4 cup uncooked medium macaroni shells
1/4 cup chopped onion (about 1 small)
1/4 cup chopped green bell pepper
1-3/4 cups Vegetable Stock*
1 tablespoon chopped fresh or
1 teaspoon dried basil leaves
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1 (16-ounce) can kidney beans, drained
1/2 (15-ounce) can garbanzo beans, drained
*Substitute
1-3/4 cups hot water and
2 teaspoons vegetable or chicken bouillon granules for the stock.

Mix all ingredients in 2-quart saucepan. Heat to boiling, stirring
occasionally; reduce heat. Cover and simmer about 15 minutes, stirring
occasionally, until pasta is tender. 4 servings

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