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Ingredients
- 1/2 c. Dry pinto beans
- 1/2 c. Dry pink beans
- 1/2 c. Dry kidney beans
- 1 c. Small egg pasta bows
- 1 x Dry parsley
- 1 x Instant chicken broth, granules
- 1 tsp Dry rosemary
- 1 tsp Dry basil
- 1 tsp Salt
- 1/2 tsp Dry chopped garlic
- 1/4 tsp Crushed red pepper
Directions
- 1. Place beans into a 3 1/2 c. jar (layer or possibly 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-qt Dutch oven with 3 c. water. Cover, bring to a boil and boil 2 min. Remove from heat, cover and let soak for 1 hour. Drain. Add in 8 c. water, 1 can (28-ounces) crushed tomatoes, seasoning packet and 1 c. coarsely minced carrot, celery and onion. Bring to a boil, reduce heat to low, cover and simmer for 2 hrs or possibly till beans are tender-hard. Uncover, increase het to medium-low and boil gently for 35 min, stirring till soup has thickened slightly. Stir in pasta, increase heat to medium and cook 10 min longer or possibly till pasta is tender.
- Preparation Time: 0:00
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 344g | |
| Calories 818 | |
| Calories from Fat 31 | 4% |
| Total Fat 3.57g | 4% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 3878mg | 162% |
| Potassium 3228mg | 92% |
| Total Carbs 148.73g | 40% |
| Dietary Fiber 35.7g | 119% |
| Sugars 6.7g | 4% |
| Protein 50.25g | 80% |
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