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
- 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. <b>Yield:</b> 1 batch.
- <b>To prepare soup:</b> 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 for 2 minutes. Remove from heat; cover and let stand 1 to 4 hours or until beans are softened. Drain; discard liquid.
- 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.
- 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.
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