Ingredients
1 can dark kidney beans
1 can light kidney beans
1 can chickpeas
1 can peas
1 large can diced tomatoes
1 large can tomato sauce
5 carrots, sliced
3 stalks celery, sliced
1 large onion or 2 medium sized onions, diced
5 potatos, skinned and cubed into bite-size pieces
2 cups of water
olive oil
1 tablespoon minced garlic
8 beef coullion cubes
2 tablespoons chopped parsley
1 tablespoon oregano
1/2 teaspoon basil
pinch of sage
5 bay leaves
salt and pepper to taste
crushed red pepper to taste (optional)
1/2 pound of macaroni
Preparation
Saute celery, onion, carrots, and garlic in olive oil until carrots are beginning to soften (about 5-7 minutes)
Sautee potato pieces in olive oil until they begin to soften (you may even want to microwave the potato cubes for a few minutes before this to speed along the process)
In large stock pot, combine kidney beans, chick peas, peas, tomaotes, tomato sauce, water, and the sautéed celery, carrots, onion and potatos.
Stir
Add parsley, oregano, basil, sage, bay leaves, salt pepper and crushed red pepper.
Simmer, stirring occaisionally, for 1 to 1/2 hours, or until potatos and carrots reach desired consistency.
While simmering soup, boil macaroni.
Serve soup with desired amount of the cooked macaroni.
Enjoy this tasy dish.
