Soup & Salad
Pasta Fagioli Soup Mix
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
12 |
24 |
36 |
48 |
60 |
72 |
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Makes: |
12 C. |
24 C. |
36 C. |
48 C. |
60 C. |
72 C. |
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Ingredients: |
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Dried minced onion |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
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Dried parsley flakes |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
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Sugar |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
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Celery salt |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
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Sweet pepper flakes* |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
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Chicken bouillon granules |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
4 T. |
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Italian seasoning |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
4 T. |
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Salt |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
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Paprika |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
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Garlic powder |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
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Black pepper |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
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Dried kidney beans |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
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Macaroni |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Cooking Day Ingredients: |
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Water |
12 C. |
24 C. |
36 C. |
48 C. |
60 C. |
72 C. |
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Canned diced tomatoes |
29 oz. |
58 oz. |
87 oz. |
116 oz. |
145 oz. |
174 oz. |
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Tomato sauce |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
Assembly Directions:
Gift Jar: In a small bowl, combine everything except the beans and pasta. Pour seasoning mix into a small bag or small jar with lid. Place beans and pasta in separate plastic bags. Give seasoning mix, beans and pasta with the serving instructions for the soup. Click here to print the instruction card that goes with the mix. Attach it to the container.
To Freeze:
Rinse and sort dried beans. In a large Dutch oven,
combine beans and water. Cover and bring to a boil
over medium-high heat. Reduce heat to medium-low and
cook 1-1/4 hours. Stir in seasoning mix, pasta,
diced tomatoes, and tomato sauce. Cover and simmer
30 minutes or until beans are tender. Adjust salt
and pepper to taste.
Freezing Directions:
Cool slightly and divide into meal sized portions. Seal, label and freeze.
Serving Directions:
Thaw and reheat in microwave or on stove.
Comments:
This soup is rich and fabulous. The spice mix is wonderful.
*NOTE: If you can’t find dried sweet pepper flakes at the store, you can substitute 3 T. of chopped green pepper for every tablespoon of dried sweet pepper flakes. If packaging this as a gift, you will need to add this to the list of fresh ingredients to be added to the soup by the gift recipient.
Nutritional Info:
Per Serving: 188 Calories; 1g Fat (3.5% calories from fat); 11g Protein; 36g Carbohydrate; 11g Dietary Fiber; trace Cholesterol; 773mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.