1 c. potatoes, in sm. cubes
1 1/2 c. minced celery
3/4 c. minced carrots
1 c. minced onion
1/2 stick butter
1 (16 oz.) can kidney beans
1 (16 oz.) can chick peas
1 clove garlic, minced
1 (1 lb. 13 oz.) can tomato puree
1 tbsp. salt
1 tbsp. basil
2 tbsp. sugar
3 beef bouillon cubes
1 c. (#36) Ditallini soup pasta

Cook potatoes, celery, carrots and onion in butter, stirring often. After 15 to 20 minutes, add kidney beans, chicken peas, garlic, tomato puree, 3 bean cans of hot water and 1 puree can of hot water. Add seasonings. Cook on medium heat 1 hour. Cook pasta for 10 minutes, drain and add to soup. Cook for 10 minutes until pasta has thickened soup.