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Pasta Fagioli Soup Mix

Total Time:
2 hrs, 5 mins
Prep Time:
20 mins
Cook Time:
1 hr, 45 mins
Yield:
14 servings
Dish Size:
print this recipe
February 4, 2015

Pack all of the dry ingredients for this soup into a decorative jar and give as a gift to friends and family. Don't forget to copy down the recipe for the Pasta Fagioli Soup Mix to give with the jar of soup mix. A handwritten recipe adds such a nice personal touch to any gift! 

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

Additional Ingredients:

  • 14 cups water, divided
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 medium carrots, chopped
  • 1 celery rib, chopped
  • 1 teaspoon salt

Directions

  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. Makes 1 batch of soup. 
  2. For gift giving, pair soup mix with temp-tations® soup & sandwich set. 
  3. To prepare soup: Remove seasoning packet from jar. Remove beans; sort and rinse. Set pasta aside. 
  4. Place beans in a Dutch oven; add 6 cups water. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand 1 to 4 hours or until beans are softened. Drain and discard liquid. 
  5. Return beans to the pan. Add contents of seasoning packet and 8 cups water. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes, carrots, celery and salt; cover and simmer 30 minutes longer, stirring occasionally. 
  6. Stir in pasta. Cover and simmer 5-10 minutes or until pasta and carrots are tender, stirring occasionally. Remove bay leaf before serving.

This recipe is from my Taste of Home: temp-tations Holiday Cookbook!

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