Pasta Fagioli Soup Mix Recipe

By á-46384

Ingredients

• ADDITIONAL INGREDIENTS:
• 1 cup small pasta shells
• 3/4 cup dried great northern beans
• 3/4 cup dried pinto beans
• 3/4 cup dried kidney beans
• 1/4 cup dried minced onion
• 3 tablespoons dried parsley flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried minced garlic
• 1 bay leaf
• Dash crushed red pepper flakes
• 14 cups water, divided
• 1 can (28 ounces) diced tomatoes, undrained
• 3 medium carrots, chopped
• 1 celery rib, chopped
• 1 teaspoon salt
• Grated Parmesan cheese, optional

Details

Servings 14
Preparation time 20mins
Cooking time 125mins
Adapted from tasteofhome.com

Preparation

Step 1

Place pasta in a small resealable plastic bag; place in a 1-qt. glass jar. Layer with beans. Place seasonings in another plastic bag; place in jar. Cover and store in a cool dry place for up to 3 months. Yield: 1 batch.

To prepare soup: Remove seasoning packet from jar. Remove beans; sort and rinse. Set pasta aside.

Place beans in a Dutch oven; add 6 cups water. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and discard liquid.

Return beans to the pan. Add contents of seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Add the tomatoes, carrots, celery and salt; cover and simmer 30 minutes longer, stirring occasionally.

Stir in pasta. Cover and simmer for 5-10 minutes or until pasta and carrots are tender, stirring occasionally. Remove bay leaf before serving. Garnish with cheese if desired.
Yield: 14 servings (3-1/2 quarts).