Italian Pasta Fagioli Soup Mix

¾ cups dried great northern beans [150 g]
¾ cups pinto beans [142 g]
¾ cups red beans [126 g]
¼ cup dried chopped onion [40 g]
2 tsp dried minced garlic
1 tsp dried oregano
1 bay leaf
1 tsp dried basil
½ tsp dried celery flakes
½ tsp dried rosemary
¾ tsp salt
1/8 tsp crushed red pepper
1 ¼ cup small pasta, i.e. shells, bowties or ditalini [313 g]
1 bay leaf

Rinse all the dried beans, discarding any shriveled ones. 　Dry on paper towels overnight as there must not be any moisture present or mix will spoil. When completely dry, combine beans with the spices except for the bay leaf. 　 Place small pasta in a clear plastic bag and seal. In a quart jar place seasoned beans and plastic bag of pasta on top. Finally, add the bay leaf and seal. Decorate jar as desired.

Attach to Jar:
Pasta Fagioli
1 Jar Pasta Fagioli Mix
2 tbsp olive oil
1 carrot, chopped
1 stalk celery, chopped
½ lb ham, chopped
Two 28 oz. cans Italian plum tomatoes, chopped [2/784 ml]
4 cups chicken stock or water

In a large pot, sauté carrot, celery, and ham in olive oil. 　Add tomatoes, chicken stock or water and bean mix. 　Bring to a boil. 　 Cover partially, reduce heat and simmer 2 to 3 hours until beans are tender. 　Add the bag of pasta. 　Cook about 5 to 7 minutes or until pasta is al dente. 　You may even want to cook pasta separate, place in the bottom of your bowl and then spoon hot soup over the pasta. 　Garnish with shredded parmesan cheese.