Sun-Dried Tomato & Penne Soup Mix


Preserving Method: Dehydrating

  1. LAYER pasta, tomatoes, onion, parsley and mushrooms into a quart jar in the order listed, packing each layer evenly as it is added. Adjust cap.
  2. PLACE remaining ingredients onto the center of a 4- x 4-inch double layer square of cheesecloth, securing with white cotton kitchen string to create a bouquet garni. Set aside.
  3. CREATE recipe card for preparing Sun-Dried Tomato & Penne Soup (see recipe below). Tie recipe card and bouquet garni around the neck of the jar with ribbon or raffia. Makes base for one recipe of Sun-Dried Tomato & Penne Soup.

Sun-Dried Tomato & Penne Soup
Makes about 8 servings

1 jar Sun-Dried Tomato and Penne Soup Mix

1 cup hot water

8 cups vegetable or chicken broth

1/4 cup white wine

1 14-oz can diced tomatoes

1 14-oz can cannelloni beans

  1. REMOVE mushrooms from jar and soak in hot water for 30 minutes. Remove mushrooms from soaking water, being careful not to disturb the sediment in the bottom of the cup. Rinse mushrooms under cold running water. Drain.
  2. COMBINE hydrated mushrooms, soup mix, bouquet garni and broth in a large saucepan. Bring to a boil. Reduce heat and simmer until pasta is tender. Add wine, tomatoes and beans. Simmer 30 minutes, stirring occasionally. Remove bouquet garni. Serve warm.