Pasta Fagioli Soup Mix
TOTAL TIME: Prep: 20 min. + soaking Cook: 1-3/4 hours
YIELD: 14 servings (3-1/2 quarts).
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
Ingredients
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1 cup small pasta shells
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3/4 cup dried great northern beans
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3/4 cup dried pinto beans
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3/4 cup dried kidney beans
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1/4 cup dried minced onion
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3 tablespoons dried parsley flakes
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1/2 teaspoon dried rosemary, crushed
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1/4 teaspoon dried minced garlic
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1 bay leaf
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Dash crushed red pepper flakes
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ADDITIONAL INGREDIENTS:
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14 cups water, divided
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1 can (28 ounces) diced tomatoes, undrained
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3 medium carrots, chopped
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1 celery rib, chopped
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1 teaspoon salt
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Grated Parmesan cheese, optional
Directions
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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.
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2.
To prepare soup: Remove seasoning packet from jar. Remove beans; sort and rinse. Set pasta aside.
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3.
Place beans in a Dutch oven; add 6 cups water. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 to 4 hours or until beans are softened. Drain; discard liquid.
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4.
Return beans to the pot. Add contents of seasoning packet and remaining 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 for 30 minutes longer, stirring occasionally.
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5.
Stir in pasta. Cover and simmer until pasta and carrots are tender, 5-10 minutes, stirring occasionally. Remove bay leaf before serving. Garnish with cheese if desired.
Nutrition Facts
1 cup: 148 calories, 0 fat (0 saturated fat), 0 cholesterol, 256mg sodium, 29g carbohydrate (4g sugars, 7g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 lean meat.
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