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Italian Pasta and Bean
Soup Mix
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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. |
|
|
|
Italian Pasta and Bean
Soup Mix
| |
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. |
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