Enjoy pasta and beans the Italian way with this tasty and nutritious mixture. For soup that looks more like a casserole, serve this wonderful blend as a vegetarian main course topped with grated parmesan cheese.
Pasta e Fagioli Soup (13 oz)
Pasta e Fagioli Soup
1 – 8 oz. can tomato sauce
¼ cup olive oil
1 large onion, chopped
2 cloves garlic, minced
10 cups water
In a large pot, Sauté onion and garlic in olive oil until tender. Add soup mix (not the included pasta at this time), contents of included spice packet and water; bring to a boil. Reduce heat; partially cover and cook for 1 hour or until beans have reached the desired tenderness. Add tomato sauce; cook additional 30 mins. Add pasta from soup mix, partially cover
and cook until pasta is tender; about 15 mins. Add more water if necessary. Salt to taste. Makes 8 – 1 ½ cup servings.
INGREDIENTS: Great Northern Beans, Dehydrated vegetables (carrots,
Tomatoes, Celery), Pasta Shells (Enriched with Duram Semolina Flour), Hydrolyzed Soy Protein, Parsley, Basil, Organo, Garlic, Onion.
*Contains natural agricultural product. Despite the use of modern cleaning equipment, it is not always possible to remove all foreign material. Carefully sort and rinse before cooking.