Sun Dried Tomato & Penne Soup Mix in a Jar
2 c. penne pasta
1 c. sun-dried tomatoes
1/2 c. dried shiitake mushrooms
1/4 c. onion flakes
1/4 c. parsley flakes
1 T dried minced garlic
1 1/2 tsp dried crushed thyme
1 1/2 tsp dried minced basil
1/2 tsp dried crushed red pepper
Combine all ingredients in lg Jar or vacuum seal Bag.
Attach Tag:
1 Jar Mix
8 cups vegetable broth
1 (14.5 oz. can diced Roma tomatoes
1 (15 oz) can cannelloni beans
Salt and pepper
Combine all except beans in large sauce pot. Bring to a boil, reduce heat, cover & simmer until pasta & veggies are tender, . Add in beans and simmer an additional 15 minutes or so.
Great for Leftovers!
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Sun Dried Tomato & Penne Soup Mix in a Jar
Ingredients
- 2 cups penne pasta
- 1 cup sun-dried tomatoes
- ½ cup dried shiitake mushrooms
- ¼ cup onion flakes
- ¼ cup parsley flakes
- 1 tablespoon dried minced garlic
- 1 ½ teaspoons dried crushed thyme
- 1 ½ teaspoons dried minced basil
- ½ teaspoon dried crushed red pepper
- 8 cups vegetable broth
- 1 can 14.5 oz diced Roma tomatoes
- 1 can 15 oz to 15.5 oz cannellini beans
- Salt to taste
- Black pepper to taste
Equipment
Instructions
- Combine the penne pasta, sun-dried tomatoes, dried shiitake mushrooms, onion flakes, parsley flakes, dried minced garlic, thyme, basil, and crushed red pepper in a large jar or vacuum-seal bag.
- Pour 1 jar mix into a large saucepot.
- Add the vegetable broth and diced tomatoes.
- Bring to a boil over medium-high heat.
- Reduce heat, cover, and simmer until the pasta and vegetables are tender.
- Drain and rinse the cannellini beans, then stir them into the pot.
- Simmer for about 15 minutes more.
- Season with salt and black pepper to taste, then serve hot.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an editorial estimate based on measuring the dry mix, opening cans, and starting the pot.
Use within 6 months for best quality when the dry mix is stored airtight in a cool, dry, dark place.
Refrigerate leftover prepared soup within 2 hours and use within 3 to 4 days.
Freeze leftover soup up to 3 months for best quality.
Tried this recipe?
Let us know how it was!Sun Dried Tomato & Penne Soup Mix in a Jar
Ingredients
- 2 cups penne pasta
- 1 cup sun-dried tomatoes
- ½ cup dried shiitake mushrooms
- ¼ cup onion flakes
- ¼ cup parsley flakes
- 1 tablespoon dried minced garlic
- 1 ½ teaspoons dried crushed thyme
- 1 ½ teaspoons dried minced basil
- ½ teaspoon dried crushed red pepper
- 8 cups vegetable broth
- 1 can 14.5 oz diced Roma tomatoes
- 1 can 15 oz to 15.5 oz cannellini beans
- Salt to taste
- Black pepper to taste
Equipment
Instructions
- Combine the penne pasta, sun-dried tomatoes, dried shiitake mushrooms, onion flakes, parsley flakes, dried minced garlic, thyme, basil, and crushed red pepper in a large jar or vacuum-seal bag.
- Pour 1 jar mix into a large saucepot.
- Add the vegetable broth and diced tomatoes.
- Bring to a boil over medium-high heat.
- Reduce heat, cover, and simmer until the pasta and vegetables are tender.
- Drain and rinse the cannellini beans, then stir them into the pot.
- Simmer for about 15 minutes more.
- Season with salt and black pepper to taste, then serve hot.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an editorial estimate based on measuring the dry mix, opening cans, and starting the pot.
Use within 6 months for best quality when the dry mix is stored airtight in a cool, dry, dark place.
Refrigerate leftover prepared soup within 2 hours and use within 3 to 4 days.
Freeze leftover soup up to 3 months for best quality.
:jar: this sounds yummy, i think we’ll make some of these to add to our autumn baskets.
Love this idea. Can’t wait to try.