2 md Onions, chopped
2    Stalks celery, chopped
2 cl Garlic, minced
5 c  Chicken stock
2    Carrots, chopped
1    Red bell pepper, chopped
1 cn (16oz) no salt added tomato
-sauce
1/4 ts Pepper
2 cn (1 lb) garbanzo beans,
-rinsed and drained
1 c  Cooked white kidney beans,
-rinsed and drained
1 tb Chopped parsley

Saute onions, celery and garlic in 1/2 cup stock in a large saucepan until
soft. Add carrots, bell pepper, tomato sauce, pepper and remaining stock.
Simmer 20 minutes. Add 1 cup garbanzo beans and the kidney beans. Cook 2-3
minutes. Puree half the mixture in a food processor fitted with the metal
blade and return to pan. Add remaining garbanzo beans and parsley. cook 5
minutes. Serve hot.