Pasta with Beans

1 lb. Whole wheat elbow macaroni
2 cans stewed tomatoes
2 cans kidney beans, drained
1/4 cup Parsley
2 tsp. minced garlic
1 tsp. dried thyme
pepper to taste
1 cup low-fat cheese

Cook macaroni, drain. While macaroni cooks, bring tomatoes, beans, and spices to a boil over medium heat. Add macaroni, cover and simmer for about 10 minutes. Pout into a serving dish and sprinkle with cheese and serve.