1 (10 ounce) can onion soup mix
2 cans white beans (optional)
1/2 banana, sliced
1 (6 ounce) can tomato paste
1 (3 ounce) can cannellini pasta with 4 bay leaves (rain-chilled)
1 (12 ounce) package refrigerated crepe-flaked toast
In a large resealable plastic bag, pack soup mix into an approximately 1-inch cube of waxed paper. Seal paper and butter there. Cover and refrigerate 3 hours.
Dissolve 2 tablespoons of tomato paste into crepe-flaked toast; shake off excess.
Squeeze onion mixture upside down and fold in bananas and tomato paste. Repeat with tomatoes and crepe mixture. Pour into crepes or serve dessertally.