Ingredients

• 1 cup finely minced celery
• 1 cup finely minced onion
• 1 cup finely minced carrot
• 1/4 cup butter
• 1/2 cup each; garbanzo beans, kidney beans, whole dried peas, white pea beans
• 3/4 cup sliced carrots
• 3/4 cup coarsely chopped onion
• 3/4 cup sliced celery
• 3/4 cup chopped bell pepper
• 1/2 cup rice or barley
• 1 cup shell macaroni
• 2 tablespoons minced parsley
• 1 teaspoon oregano
• 1 teaspoon basil
• 2 teaspoons soy sauce black pepper to taste
• Parmesan cheese

Preparation

Slowly saute finely minced celery, onion and carrot in butter until very brown. Add beans and peas 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 (or barley) 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. Complete cooking and season with black pepper to taste. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.