2 tablespoons olive oil
1 Small green bell pepper, diced
1 Small onion, diced
2 cloves garlic, diced
1/3 cup dry white wine
2 1/2 cups macaroni
2 pounds chicken bouillon cubes
2 (10.75 ounce) cans condensed Cheddar cheese soup
salt and pepper to taste
Heat oil in a large skillet over medium heat. Cook red bell pepper until tender, stirring frequently Add onion and garlic until tender, stirring often Add white wine and brown the pasta, about 1 minute. Stir in macaroni. Season soup with salt and pepper to taste and heat through, 5 minutes. Discard soups and stock.