1 (14oz) package of bean soup mixture 1 Bean soup mixture seasoning packet 2 8 cups beef stock or regular strength beef broth 1 (14-1/2oz) can Italian style diced tomatoes 1 large onion, chopped 3 1/2 cup chopped carrot 1/2 cup sliced celery 2 tbsp Italian style tomato paste 2 cloves garlic, minced 2 bay leaves 1 cup elbow or small shell pasta Parmesan cheese 1. Sort and wash beans. Soak overnight in 2 quarts water; drain soaking liquid. 2. In a large stockpot or Dutch oven combine the bean mixture and seasoning with all ingredients except pasta and cheese. 3. Bring mixture to a boil; reduce heat and simmer, covered, for 1-1/2 hours. 4. Add pasta and simmer, uncovered, 10-15 minutes (longer simmering will produce a thicker soup). 5. If desired, top each serving with grated Parmesan cheese. Notes: 1 Or you may make your own mixture of Green and Yellow Split Peas, Great Northern Beans, Lentils, Kidney Beans, Small Red Beans, Baby Limas, Pinto Beans, and Small White Beans. 2 If using your own bean mixture, substitute the following for the seasoning packet: 1 tbsp Italian seasoning 1 tsp basil 1 tsp marjoram 1/4 tsp pepper 3 Or use frozen onions if you prefer.
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