Instant pasta e fagiole soup for one
canned tomato paste
reduced-sodium chicken base
1 tsp, or vegetable base
red pepper flakes
sun-dried tomatoes (without oil)
1 medium, finely chopped
canned white beans
¼ cup(s), rinsed, drained
uncooked refrigerated fresh pasta
½ oz, fettuccini, chopped (1/2 c)
grated Parmesan cheese
½ Tbsp, for garnish (optional)
2 cup(s), boiling
- 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 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