Instant Pasta e Fagiole Soup for One

2
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
1
Difficulty
Easy
Make sure to use a container with a tight-fitting lid that can handle the addition of boiling water.

Ingredients

canned tomato paste

1 Tbsp

reduced-sodium chicken base

1 tsp, or vegetable base

dried oregano

¼ tsp

garlic powder

tsp

red pepper flakes

1 pinch

sun-dried tomatoes (without oil)

1 medium, finely chopped

shredded carrot(s)

½ cup(s)

canned white beans

¼ cup(s), rinsed, drained

uncooked refrigerated fresh pasta

½ oz, fettuccini, chopped (1/2 c)

grated Parmesan cheese

1 tsp

fresh parsley

½ Tbsp, for garnish (optional)

water

2 cup(s), boiling

Instructions

  1. 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.
  2. Fill jar almost to top with boiling water (about 2 cups); stir very well, until tomato paste and soup base are fully dissolved. Close jar; let sit 5 minutes.
  3. Remove lid; stir once.
  4. Serving size: 1 jar

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