Place beans into a 3 1/2 cup jar (layer or mix together) with a tight-fitting lid.
Place pasta in a ziplock baggie and place on top of the beans.
Mix remaining ingredients in a small bowl and place in a small ziplock baggie.
Include the following recipe:
Remove pasta and seasoning packets. Rinse beans. Cover with water and soak overnight. Rinse and place in a 5-quart Dutch oven with 8 cups water, 1 can (28-ounces) crushed tomatoes, seasoning packet and 1 cup each of 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 heat 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.
Shared by IMAQT1962 from ILLINOIS
From: http://www.heart4home.net. Thanks to Leslie for permission to print!
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