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Pasta Fagioli Soup Mix

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
  • Total Time
    Prep: 20 min. + soaking Cook: 1-3/4 hours
  • Makes
    14 servings (3-1/2 quarts)

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. Yield: 1 batch.
  • To prepare soup: 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 2 minutes. Remove from heat; cover and let stand 1 to 4 hours or until beans are softened. Drain and discard liquid.
  • Return beans to the pan. Add contents of seasoning packet and remaining 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 30 minutes longer, stirring occasionally.
  • Stir in pasta. Cover and simmer 5-10 minutes or until pasta and carrots are tender, stirring occasionally. Remove bay leaf before serving. Garnish with cheese if desired.
Nutrition Facts
1 cup: 148 calories, 0 fat (0 saturated fat), 0 cholesterol, 256mg sodium, 29g carbohydrate (4g sugars, 7g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.

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Reviews

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Average Rating:
  • nswdcl
    Nov 29, 2015

    Love this soup! I wanted to try it before giving as a gift. It turned out very well, and does make a big pot of soup (20 cups or so). I did add some cooked Italian turkey sausage at the end. Delicious! It takes a while to make, but is super easy. It is very inexpensive to make, too. I think a jar of this mix, along with the canned tomatoes, a cornbread mix, and a bottle of wine would make a wonderful cold-weather gift in a basket. I know I would love to receive it!

  • peacharmadillo
    Nov 2, 2015

    We really didn't like it. Even tried adding ground Italian sausage and parmesan. Sorry.

  • ReaderLouise
    Mar 5, 2014

    Makes a lot of soup! I added some leftover ham and it was good. Lots of fiber in those beans! We make this only on weekends. Sorry honey.

  • wj2053
    Dec 12, 2013

    Has anyone made this in a crock pot? How long did you cook and what temp?

  • cricket22
    Dec 5, 2012

    No comment left

  • carolanne1210
    Dec 4, 2012

    Very similar to the recipe I've made for years. I add a ham hock, though, and after it's cooked pick out what little meat it contains and return the meat to the soup. The flavor is delicately smoky and delicious!

  • seekye1st
    Feb 4, 2012

    No comment left

  • BhRrR
    Jan 11, 2012

    No comment left

  • chocolatecookies
    Jan 10, 2012

    This is a very good thick and tasty soup. It takes a while to make, but it is worth it. Because a full recipe would be too much soup for us, I made a half recipe of this soup. It made about 4 meal-size servings with the half recipe amounts. Rather than using water for cooking the beans, etc., I used 32 oz. of fat-free, reduced sodium chicken broth and left out the salt and Parmesan cheese. Since I didn't have any carrots, I added a 4 oz. can of mushroom pieces (rinsed, drained and chopped). I also reduced the amount of dried minced onions to 1 tablespoon vs. 2 tablespoons for a half recipe and omitted the red pepper flakes.

  • Tives
    Jan 3, 2012

    I made a number of jars of the mix to give as Christmas gifts this year. With the leftovers, I decided to make a pot of this soup for my family. Because I was short on time, I only soaked the beans for an hour. I was afraid they'd still be too hard, but it ended up fine. Since I made this right after Christmas, I threw in my ham bone and some leftover cut-up ham. Delicious! Even better as a leftover when all the flavors had a chance to meld. I will surely make this again!