INGREDIENTS:1/3 cupolive oil 1-3/4 qts.red bell peppers, finely-chopped 1 qt.onion, diced 2 lbs., 11 ozs. carrots, sliced 1/3 cupgarlic, chopped 1 lb., 6 oz.yellow squash, 3/4-in. dice 2/3 cupparsley flakes 1 Tbsp.dried basil leaves 1 Tbsp.ground thyme 1 Tbsp.dried tarragon leaves 1-½ tsp.white pepper 1-½ tsp.crushed red pepper 2-½ qts.canned diced tomatoes 2-3/4 qts.water ¼ cupvegetable soup base 8 lbs.cannellini beans, drained and rinsed 10-½ ozs.dark red kidney beans, drained and rinsed ...
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