Print Options

Back to Pasta Fagioli Soup Mix >

Include these items:

Select reviews >

Taste of Home Logo

Pasta Fagioli Soup Mix

 Pasta Fagioli Soup Mix
This meatless soup is both economical and flavorful. Church groups could buy the ingredients in bulk and assemble mixes to give to shut-ins.—Tamra Duncan, Lincoln, Arkansas
14 ServingsPrep: 20 min. + soaking Cook: 1-3/4 hours

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
  • Grated Parmesan cheese, optional

Directions

  • 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.

2 of 2

Pasta Fagioli Soup Mix (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 cup (calculated without cheese) equals 148 calories, trace fat (trace saturated fat), 0 cholesterol, 256 mg sodium, 29 g carbohydrate, 7 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.