Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!

Ingredients Nutrition


  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.
Most Helpful

Very good! I made it in a crock pot and waited until the next day to devour it, as soups are always better the next day. My DH, not a soup lover, even enjoyed it! Served with crusty bread and red wine, heaven! Thanks for posting, made for Spring PAC 2013

pammyowl March 20, 2013

This soup is top shelf. If you intend to make advice is to make it the day let all the wonderful flavours meld. To cut the sodium as much as possible, I used dried beans, soaked them over night, cooked them off in the morning....and then proceeded with the recipe. To serve....I put a handful of fresh baby spinach in the bottom of the bowl...topped with however much pasta you want and then ladled the soup over top. Finished the dish with a sprinkle of grated parmesan. OH SO VERY GOOD!!! Love it. Thanks for sharing. Made for Spring, 2010 PAC.

Suzie April 18, 2010