Backpacking minestrone
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Vegetables, white beans, tomatoes and pasta dried separately at home and simmered back into a hearty minestrone on the trail.
Ingredients
- 1 small onion
- 1 medium zucchini
- 1 celery stalk
- 1 carrot
- 1 (15oz) can cannellini beans drained
- 1 (15oz) can diced tomatoes
- ½ cup elbow pasta shells
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon red pepper flakes
- 2 vegetable bouillon cubes
- 2 tablespoons olive oil
Equipment
- dehydrator
- zip-top bags
- saucepan
Directions
At home
- Cut the carrot, onion, celery, and zucchini into small, thin, even pieces; lay them on dehydrator trays so they don’t overlap.
- Spread the drained beans in an even layer on a tray.
- Spread the diced tomatoes evenly on a tray (a light coating of oil on the tray keeps the juices from sticking).
- Dehydrate at 135F for 10-12 hours, until completely dry (8-12 hours can also work; overnight is fine).
- Divide the dried vegetables, pasta, garlic powder, oregano, thyme, salt, and pepper flakes between two bags, one per serving; add one bouillon cube to each. Pour the olive oil into a small container with a seal.
On the trail
- Pour one bag into the pot with 2 cups of water per serving, enough to cover the pasta.
- Bring to a boil, then simmer for 8 minutes, until the pasta is cooked and the vegetables have softened; add water if needed. Use more water for a soupier result, or simmer longer for a thicker one.
- Pot-cozy option: boil for 1-2 minutes, take off the heat, and set in the cozy.
Notes
Use less red pepper flakes, or leave them out, if you don’t like the heat.
Nutrition
Serving: 668g | Calories: 557kcal | Carbohydrates: 85g | Protein: 24g | Fat: 16g | Saturated Fat: 2.6g | Trans Fat: 0g | Cholesterol: 0.4mg | Sodium: 2476mg | Potassium: 1819mg | Fiber: 17g | Sugar: 16g | Vitamin A: 7261IU | Vitamin C: 56mg | Calcium: 196mg | Iron: 5.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; carrot counted as carrots, cannellini beans counted as canned great northern beans (one can 250 g), ½ cup elbow pasta shells counted as dry pasta, ¼ teaspoon red pepper flakes counted as cayenne. Brands and portions vary, so use it only as an approximation.