Saute onions, celery and garlic in half 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.