Instant Pasta e Fagiole Soup for One
- Total Time
- 0:15
- Prep
- 0:10
- Cook
- 0:05
- Serves
- 1
- Difficulty
- Easy
Make sure to use a container with a tight-fitting lid that can handle the addition of boiling water.
-
canned tomato paste1 Tbsp
-
reduced-sodium chicken base1 tsp, or vegetable base
-
dried oregano¼ tsp
-
garlic powder⅛ tsp
-
red pepper flakes1 pinch
-
sun-dried tomatoes (without oil)1 medium, finely chopped
-
shredded carrot(s)½ cup(s)
-
canned white beans¼ cup(s), rinsed, drained
-
uncooked refrigerated fresh pasta½ oz, fettuccini, chopped (1/2 c)
-
grated Parmesan cheese1 tsp
-
fresh parsley½ Tbsp, for garnish (optional)
-
water2 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