Preparation:
Slowly saute finely minced celery, onion and carrot in butter until very
brown. Add beans and peas 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(or barley) 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. |
