Additions:

Cooking Directions:

• Beans are harvested in their natural state and even with the most careful processing, foreign substrances such as small stones may appear. Examine beans closely prior to preparation.
• Rinse beans thoroughly in cold water.
• Quick soak method: put beans in large pot, adding enough water to cover by 2 inches. Bring to a boil, cooking for 2 minutes. Remove from heat, cover and let sit for 1 hour.
• Overnight soak method: in a bowl, cover beans with water and soak overnight.
• Drain and rinse beans.

• To soup pot, add beans, water and seasoning packet. Bring to a boil, reduce heat and simmer for 70 minutes.
• While beans are cooking, saute garlic and onion in olive oil.
• After beans have simmered an hour and 10 minutes, add, onions, garlic, pasta and sundried tomatoes and bring to a boil. Reduce heat and simmer 20 minutes longer, stirring occasionally.
• Remove from heat and stir in cheese. 

Serving Suggestions:

• Garnish each bowl with a dollop of sour cream.
• Top off with chopped parsley or cilantro and/or a spponful of salsa.

Ingredients:

Nutrition Facts Serving Size: About 1 Cup (2oz mix) Serving Per Container: About 9 Amount per Serving Calories 180    Calories from Fat 10 % Daily Value* Total Fat 1g 1%    Saturated Fat 0mg 0%    Trans Fat 0mg Cholesterol 0mg 0% Sodium 650mg 27% Total Carb. 34g 11%    Dietary Fiber 14g 54%    Sugars 3g Protein 11g Vitamin A 0% Vitamin C 2% Calcium 6% Iron 15% * Percent Daily Values are based on a 2,000 calorie diet.