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Ingredients

• 1 15-oz. can dark kidney beans, rinsed and drained
• 1 15-oz. can light kidney beans, rinsed and drained
• 1 15-oz. can chickpeas, drained
• 1 15-oz. can peas, drained
• 1 28-oz. can petite diced tomatoes with juices
• 1 28-oz. can tomato sauce
• 6 carrots, sliced
• 4 stalks celery, sliced
• 1 lg. onion or 2 med. onions, diced
• 6 potatoes, skinned and cubed into bite-size pieces
• 4 C. beef stock
• 2 Tbs. olive oil
• 1 Tbs. garlic, minced
• 4 Tbs. fresh parsley, chopped
• 1 Tbs. oregano, dried
• 1 Tbs. fresh basil
• pinch of sage
• 5 bay leaves
• salt and pepper, to taste
• crushed red pepper, to taste (optional)
• 1 lb. elbow macaroni

Description

This Is A Very Hearty Version Of My Favorite Soup. Add Crushed Red Pepper To Turn Up The Heat. It Sticks To Your Ribs And Is Great For A Cold Winter's Day!

Recipe4Living