Barbara's Three Bean Soup

Source: Barbara Pistrang

1 T oil
1 large onion, chopped
5 cloves garlic, minced
2 stalks celery, chopped
2 medium carrots, diced
2 cups water
3-4 vegetable bouillon cubes
1 can (15-1/2 oz size) great northern beans, with liquid
1 can (15-1/2 oz size) large butter beans, with liquid
1 can (19 oz size) red kidney beans, with liquid
1 can (14.5 oz size) petite diced tomatoes, drained
freshly ground pepper to taste
1 bay leaf
1 tsp. oregano
2 tsp. Ecuadorian 'salsa' (optional)
cooked macaroni (optional)
parmesan cheese (optional)

Heat oil in a pot and add onions and garlic. Cook, stirring, about 5 minutes. Add carrots and celery. Cook, stirring about 3 minutes. Add everything else except macaroni and parmesan and simmer about 1 hour.
Serve about ΒΌ cup of macaroni into each bowl and then fill bowl with soup. Pass parmesan cheese to sprinkle on top.

makes about 3 quarts