1. Place beans into a 3 1/2 cup jar (layer or mix altogether) with a tight-fitting lid. 2. Place pasta ina zip-loc baggie and place on top of the beans. 3. Mix remaining ingredients in a small bowl and place in a small zip-loc baggie. Attach the following recipe:

Italian Pasta and Bean Soup Mix Rinse and pick over beans. Place into a 5-quart Dutch oven with 3 cups water. Cover, bring to a boil and boil 2 minutes. Remove from heat, cover and let soak for 1 hour. Drain. Add 8 cups water, 1 can (28-ounces) crushed tomatoes, seasoning packet and 1 cup coarsely chopped carrot, celery and onion. Bring to a boil, reduce heat to low, cover and simmer for 2 hours or until beans are tender-firm. Uncover, increase het to medium-low and boil gently for 35 minutes, stirring until soup has thickened slightly. Stir in pasta, increase heat to medium and cook 10 minutes longer or until pasta is tender.

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