Yield: 1 servings
|½ cup||Dried pinto beans|
|½ cup||Dried pink beans|
|½ cup||Dried kidney beans|
|1 cup||Small egg pasta bows|
|1 \N||Dried parsley|
|1 \N||Instant chicken broth; granules|
|1 teaspoon||Dried rosemary|
|1 teaspoon||Dried basil|
|½ teaspoon||Dried minced garlic|
|¼ teaspoon||Crushed red pepper|
1. Place beans into a 3½ cup jar (layer or mix altogether) with a tight-fitting lid. 2. Place pasta ina zip-loc baggie and place on top of the beans. 3. Mix remaining ingredients in a small bowl and place in a small zip-loc baggie. Attach the following recipe: Italian Pasta and Bean Soup Mix Rinse and pick over beans. Place into a 5-quart Dutch oven with 3 cups water. Cover, bring to a boil and boil 2 minutes. Remove from heat, cover and let soak for 1 hour. Drain. Add 8 cups water, 1 can (28-ounces) crushed tomatoes, seasoning packet and 1 cup coarsely chopped carrot, celery and onion. Bring to a boil, reduce heat to low, cover and simmer for 2 hours or until beans are tender-firm. Uncover, increase het to medium-low and boil gently for 35 minutes, stirring until soup has thickened slightly. Stir in pasta, increase heat to medium and cook 10 minutes longer or until pasta is tender.
Contributor: Judy Garrison - RecipeLu List Preparation Time: 0:00 By P&S Gruenwald <sitm@...> on Jun 12, 1998, converted by MM_Buster v2.0l.