- 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
- Grated Parmesan cheese, optional
- 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 2 minutes. Remove from heat; cover and let stand 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 1 hour or until beans are tender. Add tomatoes, carrots, celery and salt; cover and simmer 30 minutes longer, stirring occasionally.
- Stir in pasta. Cover and simmer 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).
Reviews for Pasta Fagioli Soup Mix
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"Makes a lot of soup! I added some leftover ham and it was good. Lots of fiber in those beans! We make this only on weekends. Sorry honey."
"Has anyone made this in a crock pot? How long did you cook and what temp?"
"Very similar to the recipe I've made for years. I add a ham hock, though, and after it's cooked pick out what little meat it contains and return the meat to the soup. The flavor is delicately smoky and delicious!"
"This is a very good thick and tasty soup. It takes a while to make, but it is worth it. Because a full recipe would be too much soup for us, I made a half recipe of this soup. It made about 4 meal-size servings with the half recipe amounts. Rather than using water for cooking the beans, etc., I used 32 oz. of fat-free, reduced sodium chicken broth and left out the salt and Parmesan cheese. Since I didn't have any carrots, I added a 4 oz. can of mushroom pieces (rinsed, drained and chopped). I also reduced the amount of dried minced onions to 1 tablespoon vs. 2 tablespoons for a half recipe and omitted the red pepper flakes."
"I made a number of jars of the mix to give as Christmas gifts this year. With the leftovers, I decided to make a pot of this soup for my family. Because I was short on time, I only soaked the beans for an hour. I was afraid they'd still be too hard, but it ended up fine. Since I made this right after Christmas, I threw in my ham bone and some leftover cut-up ham. Delicious! Even better as a leftover when all the flavors had a chance to meld. I will surely make this again!"