1 cup shredded sharp Cheddar (4 oz.), plus extra for serving (optional)
How to Make It
Place tomatoes, kidney beans, 1 3/4 cups water, 2 Tbsp. parsley, garlic powder, pepper and thyme in a large saucepan; stir and bring to a boil over high heat. Mix in pasta and return to a boil. Reduce heat to medium-low and simmer until pasta is tender, 13 to 15 minutes, stirring frequently. If mixture looks dry, add 1/4 cup more water.
Pour mixture into serving dish and sprinkle with Cheddar. Cover with foil and let sit 2 minutes to allow cheese to melt slightly. Uncover and garnish with remaining parsley. Divide among 4 plates and serve, passing extra Cheddar at the table if desired.
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