Combine pinto beans, kidney beans, and great northern or navy beans in a quart mason jar, layering as you go.

Add pasta to the jar, keeping it separate from the beans.

Mix parsley flakes, dried diced onion, basil, oregano, rosemary, garlic powder, red pepper flakes, and black pepper in a small bowl.

Place seasoning mixture in a bag, seal, and place inside the jar.

Empty beans from jar into a large stock pot. Add 6-8 cups of water and bring to a boil. Cover and let soak for 2 hours.

Drain beans, return to pot, and add seasoning packet. Cook for 1-1.5 hours, or until beans are fork-tender.

Add diced tomatoes, carrots, and celery to the pot. Simmer for 30 minutes.

Add pasta and cook until al dente, about 8 minutes.

Turn off heat and serve.