Layer beans in order listed in a 1-quart wide-mouth jar; set aside.
Place pasta in a plastic zip-lock bag; gently pack on top of beans; secure lid.
Place the remaining ingredients in a small plastic zip-lock bag or small jar; pack both jars or jar and zip-lock bag together in a basket; include cooking instructions.
Cooking instructions: set the spice mixture and pasta aside; pour the beans in a mixing bowl; rinse with water and drain.
Cover the beans with water; let soak overnight; rinse, drain, and pour into a 5-quart Dutch oven; add in 8 cups water, a 28 ounce can crushed tomatoes, seasonings in jar or bag, 1 cup sliced carrots, 1 cup sliced celery, 1 cup chopped onions.
Bring to a boil; lower heat, and simmer, covered, for 2 hours.
Uncover and gently boil until thickened (about 35 minutes).
Stir in pasta; heat about 10 minutes or until pasta is tender.