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Ingredients
- 1 c. finely-chopped celery
- 1 c. finely-chopped onion
- 1 c. finely-chopped carrot
- 1/4 c. butter
- 1/2 c. garbanzo beans
- 1/2 c. kidney beans
- 1/2 c. whole dry peas
- 1/2 c. white pea beans
- 3/4 c. sliced carrots
- 3/4 c. coarsely minced onion
- 3/4 c. sliced celery
- 3/4 c. minced bell pepper
- 1/2 c. rice or possibly barley
- 1 c. shell macaroni
- 2 Tbsp. chopped parsley
- 1 tsp oregano
- 1 tsp basil
- 2 tsp soy sauce
- Â Â Freshly-grnd black pepper to taste
- Â Â Grated Parmesan cheese
Directions
- Slowly saute/fry finely chopped onion, celery and carrot in butter till very brown. Add in peas and beans and about 3 qts of water. Cook slowly till beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hrs.
- Add in the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 min before serving time add in the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1392g | |
| Calories 1912 | |
| Calories from Fat 541 | 28% |
| Total Fat 61.82g | 77% |
| Saturated Fat 32.22g | 129% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 2309mg | 96% |
| Potassium 4922mg | 141% |
| Total Carbs 285.99g | 76% |
| Dietary Fiber 65.9g | 220% |
| Sugars 63.26g | 42% |
| Protein 62.51g | 100% |
