Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 cup 110g / 3.9oz Finely-minced celery

  2. 1 cup 62g / 2 1/5oz Finely-minced onion

  3. 1 cup 110g / 3.9oz Finely-minced carrot

  4. 1/4 cup 49g / 1.7oz Butter

  5. 1/2 cup 80g / 2.8oz Garbanzo beans

  6. 1/2 cup 80g / 2.8oz Kidney beans

  7. 1/2 cup 118ml Whole dried peas

  8. 1/2 cup 80g / 2.8oz White pea beans

  9. 3/4 cup 82g / 2.9oz Sliced carrots

  10. 3/4 cup 46g / 1.6oz Coarsely chopped onion

  11. 3/4 cup 82g / 2.9oz Sliced celery

  12. 3/4 cup 109g / 3.8oz Chopped bell pepper

  13. 1/2 cup 80g / 2.8oz Rice or barley

  14. 1 cup 237ml Shell macaroni

  15. 2 tablespoons 30ml Minced parsley

  16. 1 teaspoon 5ml Oregano

  17. 1 teaspoon 5ml Basil

  18. 2 teaspoons 10ml Soy sauce Freshly-ground black pepper - to taste Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Slowly saute finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos -- they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread. This recipe yields ?? servings.

Comments

882,796
Send feedback