Monday, November 9, 2015



 1 c. finely minced celery
1 c. finely minced onion
1 c. finely minced carrot
1/4 c. butter
1/2 c. garbanzo beans
1/2 c. kidney beans
1/2 c. whole dried peas
1/2 c. white pea beans
3/4 c. sliced carrots
3/4 c. coarsely chopped onion
3/4 c. sliced celery
3/4 c. chopped bell pepper
1/2 c. rice or barley
1 c. shell macaroni
2 tbsp. minced parsley
1 tsp. oregano
1 tsp. basil
2 tsp. soy sauce
Pepper to taste
Parmesan cheese

 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.  

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