Delilah's Minestrone

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 (15 ounce) can dark red kidney beans, rinsed and drained
• 1 (15 ounce) can light kidney beans, rinsed and drained
• 1 (15 ounce) can chickpeas, drained
• 1 (15 ounce) can peas, drained
• 1 (28 ounce) can petite diced tomatoes
• 1 (28 ounce) can tomato sauce
• 6 carrots, sliced
• 4 stalks celery, sliced
• 1 large onions or 2 medium sized onions, diced
• 6 idaho potatoes, skinned and cubed into bite-size pieces
• 4 cups beef stock
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 4 tablespoons chopped fresh parsley
• 1 tablespoon dried oregano
• 1 tablespoon fresh basil
• 1 pinch sage
• 5 bay leaves
• salt and pepper
• crushed red pepper flakes (optional)
• 1/2 lb macaroni

Recipe

• 1 saute celery, onion, carrots, and garlic in olive oil until carrots are beginning to soften (about 8-10 minutes)
• 2 in large stock pot, combine kidney beans, chick peas, peas, tomaotes, tomato sauce, beef stock, and the sautéed celery, carrots, onion and potatos and stir.
• 3 add parsley, oregano, basil, sage, bay leaves, salt pepper and crushed red pepper.
• 4 simmer, stirring occaisionally, for 1 to 1/2 hours, or until potatos and carrots reach desired consistency.
• 5 while simmering soup, prepare macaroni according to package directions.
• 6 serve soup with desired amount of the cooked macaroni.