Olive Garden Minestrone Soup

• 1 cup finely minced celery
• 1 cup finely minced onion
• 1 cup finely minced carrot
• 1/4 cup butter
• 1/2 cup garbanzo beans
• 1/2 cup kidney bean
• 1/2 cup dried whole peas
• 1/2 cup white pea beans
• 3/4 cup sliced carrot
• 3/4 cup coarsely chopped onion
• 3/4 cup sliced celery
• 3/4 cup chopped bell pepper
• 1/2 cup rice or 1/2 cup barley
• 1 cup shell macaroni
• 2 tablespoons minced parsley
• 1 teaspoon oregano
• 1 teaspoon basil
• 2 teaspoons soy sauce
• pepper
• parmesan cheese

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.

celery, onion, carrot, butter, garbanzo beans, kidney bean, peas, white pea beans, carrot, onion, celery, bell pepper, rice, shell macaroni, parsley, oregano, basil, soy sauce, pepper, parmesan cheese

Taken from www.food.com/recipe/olive-garden-minestrone-soup-59227 (may not work)