Pasta Fagioli Soup Mix

• 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
• 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

1. 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.
2. To prepare soup: Remove seasoning packet from jar. Remove beans; sort and rinse. Set pasta aside.
3. 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.
4. 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.
5. 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.

pasta shells, dried great northern beans, pinto beans, kidney beans, onion, parsley flakes, basil, oregano, rosemary, garlic, bay leaf, red pepper, water, tomatoes, carrots, celery, salt, parmesan cheese

Taken from www.tasteofhome.com/recipes/pasta-fagioli-soup-mix/ (may not work)