Bean-Pasta Soup - cooking recipe

Ingredients

1/2 medium green pepper, chopped
1 clove garlic, minced
1 Tbsp. olive or vegetable oil
4 c. boiling water
2 cans tomato soup
black pepper to taste
2 to 3 Tbsp. lemon juice
1 medium onion, minced
1/2 tsp. dried basil
1/2 c. elbow macaroni
salt
1 can kidney beans, drained
1 can flat anchovies, chopped (optional)

Preparation

In small skillet or saucepan, saute green pepper, onion, garlic and basil in the oil until onion is tender.
In large saucepan or Dutch oven, cook macaroni in the boiling water with 1/4 teaspoon salt for 10 minutes, or until macaroni is tender (do not drain).
Add green pepper mixture, canned soup and beans to macaroni and water; mix well, then heat thoroughly.
Season with salt and pepper to taste.
Add the lemon juice.
Sprinkle with anchovies, if used.