Italian Bean Soup Mix with Pasta and Spinach
A hearty Italian-style bean soup that starts as a gifted jar mix and transforms into a comforting meal. Dried great northern beans simmer with aromatic herbs, pasta shells, and fresh spinach in a rich tomato base. Perfect for cold weather dinners or as a thoughtful homemade gift. The layered jar presentation makes it an attractive pantry staple that delivers restaurant-quality flavor at home. Topped with Parmesan cheese for authentic Italian finishing.
Ingredients
- 1 ¾ cups dried great northern beans or dried navy beans
- 1 tablespoon dried onion flakes
- 2 teaspoons dried basil leaves
- 2 chicken bouillon cubes or vegetable bouillon cubes, unwrappedvegetable bouillon1:1vegetarianvegan
specified in recipe
- 1 teaspoon dried parsley flakes
- ½ teaspoon instant minced garlic
- ½ teaspoon black pepper
- 1 ½ cups uncooked medium pasta shellssmall pasta shapes1:1gluten-free
ditalini, elbow macaroni work well
- 5 cups water
- 1 cup canned pasta sauce
- 8 ounces Baby Spinach
- ¼ cup parmesan cheese, grated
- salt and pepper(optional)
Instructions
- 1
Layer beans in 1 quart jar with tight-fitting lid
- 2
Combine onion flakes, basil, bouillon cubes, parsley, garlic and pepper in small food storage bag and close
- 3
Place seasoning bag over beans, spreading to cover, then add pasta shells
- 4
Close jar and cover top with fabric, attach gift tag with raffia or ribbon
- 5
Remove pasta and seasoning packet from jar and set aside
- 6
Place beans in large bowl, cover with water and soak 6 to 8 hours or overnight
- 7
Drain beans and discard soaking water
- 8
Combine soaked beans, water, pasta sauce and seasoning packet contents in Dutch oven
- 9
Bring to boil over high heat, cover, reduce heat and simmer 2 to 2 1/2 hours or until beans are tender
- 10
Add pasta and spinach, cover and simmer 15 to 20 minutes or until pasta is tender
- 11
Season to taste and serve with grated Parmesan cheese
Tips
Soak beans overnight for more even cooking and shorter simmer time
Test bean tenderness before adding pasta to prevent overcooking the shells
Store completed jar mix in cool, dry place for up to 6 months
Good to Know
Store completed jar mix in cool, dry place for up to 6 months
Beans can be soaked and soup base prepared 1 day ahead, refrigerate and add pasta when reheating
Serve hot with crusty bread and additional Parmesan cheese
Common Mistakes
Don't add pasta too early to avoid mushy texture
Ensure beans are fully tender before adding pasta
Don't skip soaking step for proper cooking
Substitutions
Dairy-Free Swaps
Vegan Options
specified in recipe
Gluten-Free Swaps
ditalini, elbow macaroni work well
General Alternatives
FAQ
Can I use canned beans instead of dried?
Yes, use 3-4 cups drained canned beans. Skip soaking step and reduce initial simmer time to 30 minutes before adding pasta.
What if I don't have a Dutch oven?
Use any large, heavy-bottomed pot with lid. Slow cooker works too - cook on low 6-8 hours, add pasta last hour.
How long will leftover soup keep?
Refrigerate up to 4 days. Pasta may absorb liquid, so add water or broth when reheating.