Soup Mix Instructions
Sunday Soup
For this recipe, you’ll also need:
Olive oil
2 carrots, chopped (1 cup)
2 celery stalks, chopped (1 cup)
1 onion, chopped (1 cup)
1 can diced tomatoes (14.5 oz.)
8 cups of water
Salt & pepper
1 large pot
Cutting board & knife
Stirring spoon
Liquid measuring cup
Directions
1. Carefully remove pasta from the jar and set aside. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the carrot, onion, and celery, and season with salt and pepper. Cook for 6 to 8 minutes, or until softened and beginning to brown, stirring occasionally.
2. Stir in remaining contents of jar for about 30 seconds, until well combined and fragrant. Add canned tomatoes, and cook, stirring occasionally for about 4 minutes, or until the tomatoes begin to break down and mixture thickens slightly.
3. Add 8 cups of water and bring mixture to a boil over high heat. (This may take about 7 minutes.) Reduce heat to a simmer on medium-low. Simmer, uncovered, for about 15 minutes.
4. Add pasta pasta, increase the heat to medium, and cook for 8 to 10 minutes, or until the pasta is al dente.
5. If you like, season with additional salt and pepper to taste and serve with a drizzle of olive oil, and/or shaved Parmesan cheese. Enjoy!
(Makes 91⁄2 cups of soup, Serves 4 to 6, Total time: about 1 hour)
Optional: If you’d like a thinner soup, feel free to finish by adding in 1/2 -1 cup of water or the stock of your choice.
FULL INGREDIENTS: campanelle pasta (SEMOLINA (WHEAT), DURUM WHEAT FLOUR. VITAMINS/MINERALS: VITAMIN B3 (NIACIN), IRON (FERROUS SULFATE), VITAMIN B1 (THIAMINE MONONITRATE), VITAMIN B2 (RIBOFLAVIN), FOLIC ACID), vegetable broth powder (Organic Corn Syrup Solids, Organic Tomato Powder. Organic Carrot, Organic Onion, Organic Garlic, Organic Tamari Soy Sauce Powder (Organic Tamari Soy Sauce [Organic Soybeans, Salt], Organic Maltodextrin, Salt), Organic Basil, Organic Parsley, Organic Celery, Organic Bay Leaf, Organic Marjoram, Organic Turmeric), red lentils, french lentils, brown lentils. dried thyme, dried oregano, dried dill, black pepper, kosher salt, bay leaves.
Saturday Stew
For this recipe, you’ll also need:
3 Tbsp. olive oil
2 carrots, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped (about 2 Tbsp.)
2 Tbsp. tomato paste
Water
Optional:
Italian sausage, casings removed
Pancetta or bacon, chopped
Directions
1. Carefully remove beans and herb packet from the jar. Place beans in a large bowl or pot along with 4 cups of water. Let stand 12 hours or overnight.
2. (If using, brown sausage, pancetta or bacon in a large pot over medium-high heat. Transfer to a bowl with a slotted spoon, leaving behind the fat in the pot. Then add enough olive oil to equal about 3 Tbsp. fat in the pan and continue.) Otherwise, heat olive oil in a large pot on medium heat. Add carrot, onion, and celery. Season with salt and pepper and cook, stirring occasionally until softened but not browned, about 12 minutes. Stir in garlic and cook for 2 more minutes, or until softened.
3. Add herb packet and tomato paste, (and sausage or pancetta/bacon, if using) stirring for 1 minute to coat vegetables. Add beans and their soaking water, plus 7 cups of water,scraping any bits off the bottom of the pot. Bring to a boil on high heat, then cover and reduce heat to low. Simmer, covered, for about 50 minutes, or until beans are completely tender.
4. Meanwhile, about 15 minutes before you’re ready to serve, heat a medium-sized pot of salted water to boiling on high. Add pasta and freeze-dried spinach. Cook for 5 minutes, or until just barely al dente. Drain pasta and spinach through a fine colander or mesh strainer.
5. To serve, transfer pasta and spinach to the soup and season soup with salt and pepper to taste. Drizzle a little olive oil on each bowl of soup, or serve with shaved or gratedParmesan cheese on top. Enjoy!