3/4 c. dried Great Northern beans
3/4 c. pinto beans
3/4 c. red beans
1/4 c. dried minced onions
2 tsp. dried minced garlic
1 tsp. dried oregano
1 bay leaf
1 tsp. dried basil
1/2 tsp. diced celery flakes
1/2 tsp. dried rosemary
3/4 tsp. salt
1/8 tsp. dried crushed red pepper

To Make Jar: Rinse beans in cold water and sort out shriveled ones. Dry on paper towels overnight. Combine the spices listed. Layer the beans and spices in a Mason jar. Cut a round piece of material and add to the jar lid. Tie on your tag with these instructions:

2 Tbsp. olive oil
1/2 lb. ham, cubed
1 carrot, chopped
1 stalk celery, chopped
2 (28 oz.) cans plum tomatoes, chopped
4 c. chicken stock or water
Spice and Bean Mix
1 1/4 c. pasta (shells, bow ties, ditalini)

Sauté carrot, celery and ham in olive oil. Add tomatoes, chicken stock and bean mix. Bring to boil. Cover and simmer 2 to 3 hours until beans are tender. Pasta may be added now. Cook 5 to 7 minutes more. May fix pasta separate and add. Garnish with cheese.