DIRECTIONS: Bring 6 cups of water to a rolling boil. With a wire whisk, whisk in soup mix. Cover and continue to boil 15-20 minutes, or until pasta is desired softness, stirring occasionally. Salt and pepper to taste. (Pan should remain covered during cooking to cook noodles thoroughly and to prevent evaporation.)

CROCKPOT: Start with 6 cups of hot water, whisk in the soup mix, and then add your cook ed meat if you so desire. Cook on low for at least 1 1/2 hours.

FOR 3 to 4 SERVINGS: Shake bag and divide contents in half. Prepare as directed using half the water.

FOR VARIETY: Add cooked Italian sausage, ground beef, or beef.

YIELDS: About 8 one cup servings.

INGREDIENTS: Pasta (durum semolina, egg, niacin, iron, thiamine mononitrate, riboflavin, folic acid), dehydrated red beans and great northern beans, dehydrated onions, carrots, green beans, tomatoes, celery and garlic, tomato powder , maltodextrin , salt, corn starch, sugar, hydrolyzed corn, soy, and wheat gluten , spices , onion powder, rendered chicken fat, powdered beef fat, (corn syrup solids, sodium caseinate (a milk derivative), mono and diglycerides), beef broth, caramel color, silicon dioxide, yeast extract, spice extractive, turmeric.

ALLERGENS: Wheat, milk, egg, and soy products.

Store in a cool, dry place.

Pasta Figiola Soup Nutritional Facts:

Serving size: 1/4 cup (40g) Makes: 1 cup Prepared Servings per container: about 8 Amount per serving Calories: 130 Calories from fat 10
% Daily Values* Total Fat 1.5g 2% Sat. fat 0g 0% Trans fat 0g
Cholesterol: 0mg 0%
Sodium: 790mg 33%
Total Carbohydrate: 25g 8% Dietary fiber 3g 11% Sugar 3g
Protein: 5g
Vitamin A 25% Vitamin C 15%
Calcium 2% Iron 8%

Percent Daily Values are based on a 2000 calorie diet.

Produced in a facility that processes milk, egg, soybean, coconut, fish, shellfish and wheat ingredients.