1-1/2 cups dried Great Northern or navy beans
1 tablespoon dried minced onion
2 teaspoons dried basil leaves
2 chicken bouillon cubes, unwrapped
1 teaspoon dried parsley flakes
1/2 teaspoon dried minced garlic
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
1-1/2 cup uncooked medium shells pasta
Layer all ingredients in a large cone-shaped bag, Jar, or Vacuum
Seal bag; seal & attach a tag with directions. If desired, Decorate
Jar/Cone/Bag for what-ever occasion it was created for.
Attach Tag:
Italian-Style Bean Soup
Makes 8 to 10 servings
1 pkg Italian-Style Bean Soup Mix
5 to 6 cups water
1 cup pasta sauce
8 ounces baby spinach leaves (optional)
Salt and pepper
1. Remove pasta, cheese and seasoning packets from jar; set aside.
2. Place beans in large bowl; cover with water. Soak 6 to 8 hours or overnight. (To quick soak beans, place beans in large saucepan; cover with water. Bring to a boil over high heat. Boil 2 minutes. Remove from heat; let soak, covered, 1 hour.) Drain beans; discard water.
3. Combine soaked beans, water, pasta sauce and contents of seasoning packet in Dutch oven. Bring to a boil over high heat. Cover; reduce heat and simmer 2 to 2 1/2 hours or until tender.
2. Add shells and spinach, if desired, to Dutch oven. Cover and simmer 15 to 20 minutes or until pasta is tender. Season to taste. Serve with Parmesan cheese.
Variations:
Add 8 slices crisp-cooked bacon, crumbled or 1 package (15-ounces) frozen
precooked Italian style meatballs (not in sauce).
.
.
Original Author Unknown, Recipe Shared on Budget101 Discussion List.
Italian Bean Soup Mix
Ingredients
- 1-1/2 cups dried Great Northern or navy beans
- 1 tablespoon dried minced onion
- 2 teaspoons dried basil leaves
- 2 chicken bouillon cubes unwrapped
- 1 teaspoon dried parsley flakes
- ½ teaspoon dried minced garlic
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 1-1/2 cups uncooked medium shells pasta
- 5 to 6 cups water
- 1 cup pasta sauce
- 8 ounces baby spinach leaves optional
- Salt and pepper to taste
Equipment
Instructions
- Measure the beans into a large cone-shaped bag, jar, or vacuum bag.
- Combine the dried minced onion, basil, bouillon cubes, parsley flakes, dried minced garlic, and black pepper in a seasoning packet.
- Add the Parmesan cheese in a separate packet.
- Add the medium shells pasta in a separate packet or layer.
- Seal the container and attach cooking directions.
- To prepare the soup, remove the pasta, cheese, and seasoning packets from the mix and set aside.
- Place the beans in a large bowl, cover with water, and soak 6 to 8 hours or overnight.
- For a quick soak, place the beans in a large saucepan, cover with water, bring to a boil over high heat, boil 2 minutes, remove from heat, cover, and let stand 1 hour.
- Drain the beans and discard the soaking water.
- Combine the soaked beans, 5 to 6 cups water, 1 cup pasta sauce, and the seasoning packet contents in a Dutch oven.
- Bring to a boil over high heat, cover, reduce heat, and simmer 2 to 2-1/2 hours or until the beans are tender.
- Add the shells and baby spinach, if using, cover, and simmer 15 to 20 minutes or until the pasta is tender.
- Season to taste with salt and pepper and serve with the Parmesan cheese.
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 estimate covers assembling the mix and active setup for soaking and cooking. It does not include the 6 to 8 hour or overnight soak.
Estimated cost covers the dry mix ingredients only and is based on researched package prices. Optional spinach and the pasta sauce used at cooking time add about $2.40 more, bringing the prepared pot to about $5.90 total, or roughly $0.74 per serving for 8 servings.
Store the dry mix in an airtight container in a cool, dry place for up to 6 months for best quality.
Refrigerate prepared soup within 2 hours and use within 3 to 4 days, or freeze for up to 3 months for best quality.
Tried this recipe?
Let us know how it was!Italian Bean Soup Mix
Ingredients
- 1-1/2 cups dried Great Northern or navy beans
- 1 tablespoon dried minced onion
- 2 teaspoons dried basil leaves
- 2 chicken bouillon cubes unwrapped
- 1 teaspoon dried parsley flakes
- ½ teaspoon dried minced garlic
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 1-1/2 cups uncooked medium shells pasta
- 5 to 6 cups water
- 1 cup pasta sauce
- 8 ounces baby spinach leaves optional
- Salt and pepper to taste
Equipment
Instructions
- Measure the beans into a large cone-shaped bag, jar, or vacuum bag.
- Combine the dried minced onion, basil, bouillon cubes, parsley flakes, dried minced garlic, and black pepper in a seasoning packet.
- Add the Parmesan cheese in a separate packet.
- Add the medium shells pasta in a separate packet or layer.
- Seal the container and attach cooking directions.
- To prepare the soup, remove the pasta, cheese, and seasoning packets from the mix and set aside.
- Place the beans in a large bowl, cover with water, and soak 6 to 8 hours or overnight.
- For a quick soak, place the beans in a large saucepan, cover with water, bring to a boil over high heat, boil 2 minutes, remove from heat, cover, and let stand 1 hour.
- Drain the beans and discard the soaking water.
- Combine the soaked beans, 5 to 6 cups water, 1 cup pasta sauce, and the seasoning packet contents in a Dutch oven.
- Bring to a boil over high heat, cover, reduce heat, and simmer 2 to 2-1/2 hours or until the beans are tender.
- Add the shells and baby spinach, if using, cover, and simmer 15 to 20 minutes or until the pasta is tender.
- Season to taste with salt and pepper and serve with the Parmesan cheese.
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 estimate covers assembling the mix and active setup for soaking and cooking. It does not include the 6 to 8 hour or overnight soak.
Estimated cost covers the dry mix ingredients only and is based on researched package prices. Optional spinach and the pasta sauce used at cooking time add about $2.40 more, bringing the prepared pot to about $5.90 total, or roughly $0.74 per serving for 8 servings.
Store the dry mix in an airtight container in a cool, dry place for up to 6 months for best quality.
Refrigerate prepared soup within 2 hours and use within 3 to 4 days, or freeze for up to 3 months for best quality.
this recipe needs to clarify that the ingredients need to be kept separated in the jar.
why does it need clarification, don’t most people read the entire recipe before starting it? if they don’t they kind of deserve what they get, i mean, that is basic cooking 101.