Ingredients
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1 cup finely minced celery
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1 cup finely minced onion
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1/4 cup butter
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1/2 cup garbanzo beans
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1/2 cup dried whole peas
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1/2 cup white pea beans
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3/4 cup coarsely chopped onion
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3/4 cup sliced celery
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3/4 cup chopped bell pepper
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1 cup shell macaroni
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2 tablespoons minced parsley
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1 teaspoon oregano
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1 teaspoon basil
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2 teaspoons soy sauce
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pepper
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parmesan cheese
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1 cup finely minced carrot
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3/4 cup sliced carrot
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1/2 cup rice or 1/2 cup barley
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1/2 cup kidney bean
Instructions
- Slowly saute finely minced onion, celery and carrot in butter until very brown.
- Add peas and beans and about 3 quarts of water.
- Cook slowly until beans are almost done (check garbanzos- they will take the longest) about 2 to 2 1/2 hours.
- Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
- About 20 minutes before serving time add the macaroni and more water if needed.
- Ladle into bowls and sprinkle with Parmesan cheese.
- Serve with crusty garlic bread.