1 pound bowtie pasta
1 tablespoon olive oil
1 large onion, chopped
1 large bell pepper, chopped (any colour)
6 cups fresh or canned tomatoes, chopped, with juice
3 cups vegetable broth
1/2 teaspoon ground cayenne pepper
1/4 cup chopped cilantro
2 cups corn kernels, fresh or frozen
3 cups cooked kidney beans, drained

Cook the pasta until al dente, drain and set aside. Heat a dutch oven or large pan over medium-high heat, add the oil and heat through. Add the onion and sauté until the onion begins to sweat, approximately 3-5 minutes. Add the bell pepper, and sauté with the onion until the vegetables are tender. Add the tomatoes, broth, and seasonings. Stir together, bring to a boil, then lower to medium heat and allow the mixture to simmer for 20 minutes. Add the cooked pasta, corn and beans. Continue to simmer for another five to ten minutes to heat through and incorporate the flavours. Serve piping hot.

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