Italian Pasta And Bean Soup Mix In A Jar

1/2 cup dried pinto beans
1/2 cup dried pink beans
1/2 cup dried kidney beans
1 cup small egg pasta bows
1 tablespoon dried parsley
1 tablespoon instant chicken broth, granules
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon dried minced garlic
1/4 teaspoon crushed red pepper

Place beans into a 3 1/2 cup jar (layer or mix together) with a tight-fitting lid.

Place pasta in a ziploc baggie and place on top of the beans.

Mix remaining ingredients in a small bowl and place in a small ziplock baggie.

Attach to Jar:

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.