Instant Pasta e Fagiole Soup for One
canned tomato paste
reduced-sodium chicken broth
1 tbsp(s), or vegetable base
red pepper flakes
sun-dried tomatoes (without oil)
1 medium, finely chopped
canned white beans
¼ cup(s), drained
uncooked refrigerated fresh pasta
½ oz, fettuccini, chopped (1/2 c)
grated Parmesan cheese
½ tbsp(s), for garnish (optional)
- In a pint-sized mason jar or container with a tight-fitting lid, layer ingredients in order listed. Close jar; refrigerate until ready to use.
- Fill jar almost to top with boiling water (about 500 ml [2 cups]); stir very well, until tomato paste and soup base are fully dissolved. Close jar; let sit 5 minutes.
- Remove lid; stir once.
- Serving size: 1 jar