Saute celery, onion, carrots, and garlic in olive oil until carrots are beginning to soften, about 15 minutes.

Microwave potatoes in water for 10 minutes, drain

In large stock pot, combine kidney beans, chick peas, peas, diced tomaotes, tomato sauce, beef stock, and the sautéed celery, carrots, onion and potatoes and stir.

Season with parsley, oregano, basil, sage, bay leaves, salt pepper and crushed red pepper.

Heat until just under boiling, and reduce to simmer. Simmer, stirring occaisionally, for 1 - 1 and 1/2 hours, or until potatoes and carrots reach desired consistency.

Prepare macaroni according to package directions, about 15 minutes before soup is ready to serve.

Serve soup with desired amount of the cooked macaroni.