Mama Delilah's Minestrone

• 30 ounces kidney beans, canned drained
• 15 ounces chickpeas (garbanzo beans) drained
• 15 ounces green peas drained
• 28 ounces tomatoes, canned with juice petite diced
• 28 ounces tomato sauce
• 6 whole carrots thinly sliced
• 4 stalks celery diced
• 2 whole yellow onion diced
• 6 whole russet potatoes cubed
• 4 cups beef stock
• 2 tablespoons olive oil, extra-virgin
• 4 cloves garlic minced
• 4 tablespoons italian parsley chopped
• 3 tablespoons basil chopped
• 1 tablespoon oregano powdered
• 1/2 teaspoon sage powdered
• 5 whole bay leaves
• 2 tablespoons red pepper flakes (or to taste)
• 1 x salt and black pepper (to taste)
• 1 pound pasta, elbow macaroni

1. Saute celery, onion, carrots, and garlic in olive oil until carrots are beginning to soften (about 8 to 10 minutes)
2. In large stock pot, combine kidney beans, chick peas, peas, tomaotes, tomato sauce, beef stock, and the sauteed celery, carrots, onion and potatos and stir.
3. Add parsley, oregano, basil, sage, bay leaves, salt pepper and crushed red pepper.
4. Simmer, stirring occaisionally, for 1 to 1/2 hours, or until potatos and carrots reach desired consistency.
5. While simmering soup, prepare macaroni according to package directions.
6. Serve soup with desired amount of the cooked macaroni.

kidney beans, chickpeas, green peas, tomatoes, tomato sauce, carrots, stalks celery, onion, potatoes, beef stock, olive oil, garlic, italian parsley, basil, oregano powdered, sage powdered, bay leaves, red pepper, salt, pasta

Taken from recipeland.com/recipe/v/mama-delilahs-minestrone-50106 (may not work)