Ingredients
1 cup small pasta shells3/4 cup dried great northern beans3/4 cup dried pinto beans3/4 cup dried kidney beans1/4 cup dried minced onion3 tablespoons dried parsley flakes1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon dried rosemary, crushed1/4 teaspoon dried minced garlic1 bay leafDash crushed red pepper flakesADDITIONAL INGREDIENTS:14 cups water, divided1 can (28 ounces) diced tomatoes, undrained3 medium carrots, chopped1 celery rib, chopped1 teaspoon saltGrated Parmesan cheese, optional
Preparation
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.
