Every Christmas, my Dad’s family exchanges practical gifts; the most popular of such would include spatulas, dish towels and of course pre-packaged recipes. If you are wondering about the latter – you are may not be alone.
A Smith family tradition was born when the first ‘jared’ mix was given at Christmas many years ago. If my memory serves correct, I believe the first were filled with pre-mixed cookies, yet now has now evolved into soups, rubs and any other edible that fits a jar! This fun sometimes silly tradition is the way in which the women of my family share recipes amongst one another.
Along with a fragrant rub, smores bar and toffee chipper cookie mix; I received a Pasta Fagioli soup mix. Between the Boyfriend’s love of Pasta Fagioli Soup and the cold temperatures here in Atlanta, I was eager to try out this new recipe.
Recipe courtesy of Aunt Wanda
Pasta Fagioli Soup Mix
(Yields 14 Servings)
In the bag:
1 cup small pasta shells
3/4 cup dried great northern beans
3/4 cup dried pinto beans
3/4 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
*****Dried ingredients may be substituted for fresh
14 cups water (divided)
1 1/2 diced tomatoes
3 medium carrots, chopped
1 celery rib, chopped
1 teaspoon salt
Grated parmesan cheese
Remove seasoning packet from jar. Remove beans, sort. Set pasta aside. I found this to be a quite humorous statement. After re-reading this line out loud…to The Boyfriend and the parents….I finally realized it indeed did want me to separate each bean from noodle by hand
Place beans in a Dutch oven; add six cups of water. – With no dutch oven, I used the biggest – heaviest pot in my cabinet.
Bring to a boil; boil for two minutes. Remove from the heat; cover and let stand for one to four hours or until beans are softened. Drain and discard liquid.
Return beans to pan. Add contents of seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer for one hour or until beans are tender.
Add tomatoes, carrots, celery and salt. Cover and simmer 30 minutes longer, stirring occasionally. Remove bay leaf before serving. Garnish with cheese.
Serve with your favorite French bread, buttered.
I really enjoyed this new recipe. Though a little tedious, the moment The Boyfriend and I shared as we separated beans from noodles made it worth its while. As I topped our bowls with the parmesan cheese I felt a huge sense of accomplishment. First homemade soup – check!
Have you tried a new recipe? I want to hear – tweet me @theprettypeach
Note to self: add dutch oven to list of kitchen essentials needed!