Posted in response to a request. This is a wonderfully hearty soup that is pretty close to Olive Garden's. We used to go there several times a month when I lived close and get the soup and bread sticks. Mmmmmm

Ingredients

10 serv.

finely minced celery1 cup
finely minced onion1 cup
finely minced carrot1 cup
butter↗1⁄4 cup
garbanzo beans↗1⁄2 cup
kidney bean↗1⁄2 cup
dried whole peas1⁄2 cup
white pea beans↗1⁄2 cup
sliced carrot3⁄4 cup
coarsely chopped onion3⁄4 cup
sliced celery3⁄4 cup
chopped bell pepper3⁄4 cup
rice or 1/2 cup barley↗1⁄2 cup
shell macaroni↗1 cup
minced parsley2 tablespoons
teaspoon oregano↗1
teaspoon basil↗1
teaspoons soy sauce↗2
pepper↗
parmesan cheese↗

Step-by-step instructions

1
Slowly saute finely minced onion, celery and carrot in butter until very brown.
2
Add peas and beans and about 3 quarts of water.
3
Cook slowly until beans are almost done (check garbanzos- they will take the longest) about 2 to 2 1/2 hours.
4
Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
5
About 20 minutes before serving time add the macaroni and more water if needed.
6
Ladle into bowls and sprinkle with Parmesan cheese.
7
Serve with crusty garlic bread.

Source: food.com

Original recipe ↗

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