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!
- 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) canpetite 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
- Saute celery, onion, carrots, and garlic in olive oil until carrots are beginning to soften (about 8-10 minutes)
- 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.
- Add parsley, oregano, basil, sage, bay leaves, salt pepper and crushed red pepper.
- Simmer, stirring occaisionally, for 1 to 1/2 hours, or until potatos and carrots reach desired consistency.
- While simmering soup, prepare macaroni according to package directions.
- Serve soup with desired amount of the cooked macaroni.
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
This soup is top shelf. If you intend to make this....my advice is to make it the day before...to 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.