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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (503g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 15 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 947.3mg||33 %|
|Potassium 1048.7mg||28 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 19.2g|
|Protein 11.2g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 151
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