Hearty Macaroni Soup

• 2 Tsps vegetable oil
• 1 red onion, chopped
• 2 fresh chiles, seeded and finely chopped
• 1 red pepper, chopped
• 2 carrots, chopped
• 2 zucchini, sliced
• 4 Cups vegetable stock
• 14 oz canned tomatoes, undrained and mashed
• 250g/8ozs elbow macaroni
• 440g/14oz canned red kidney beans, rinsed
• 1 Tbsp finely chopped fresh thyme or 1/2 Tsp dried
• Freshly ground black pepper

1. Heat oil in large saucepan over medium heat.
2. Add onion and chilies and cook, stirring, for 3 minutes or until onion is soft
3. Add red pepper, carrots, zucchini, stock, tomatoes and macaroni, bring to a  boil, and simmer for 10 minutes or until macaroni is cooked.
4. Stir in beans and thyme, bring to a boil and simmer for 2 minutes or until heated through.
5. Season to taste with black pepper.