Olive Garden's Minestrone Soup

1 cup celery, finely minced
1 cup onion, finely minced
1 cup carrot, finely minced
1/4 cup butter
1/2 cup garbanzo beans
1/2 cup kidney beans
1/2 cup peas, dried
1/2 cup white beans
3/4 cup sliced carrots
3/4 cup onion, coarsely chopped
3/4 cup sliced celery
3/4 cup bell pepper, chopped
1/2 cup rice, or barley
1 cup macaroni, shells
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
pepper, to taste
Parmesan cheese

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.