Minestrone Soup Mix

1/4 cup dried split peas
1/2 cup dried kidney beans
4 crumbled beef bouillon cubes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1 cup elbow macaroni

Combine the peas, bouillon, beans and spices in a owl. Stir to blend and store in an airtight container. Place macaroni in an airtight container. Containers can be added to a basket with a bottle of Italian red wine, a chunk of Parmigiana cheese, and a loaf of crusty Italian bread.

Minestrone (serves 8-10): 8 cups water, 1 package minestrone soup mix, 1 pound sweet Italian sausage, 2 carrots peeled and chopped, 2 ribs celery chopped, 1/2 cup chopped onion, 1 28 oz can diced tomatoes, 1 cup elbow macaroni. Place water into a large stockpot. Add the minestrone soup mix and simmer for 1 1/2 hours. Remove the skin from the sausage.

In a medium skillet, brown the sausage, breaking it into small pieces. Add the vegetables to the skillet and saute for 3-5 minutes. Add the sausage, vegetables and tomatoes to the soup. Bring soup to a boil, and add the elbow macaroni. Simmer for 30 minutes.