| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Soups | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Dry white beans; soaked overnight |
| 3 | qt | Water |
| 1 | ts | Olive oil |
| 1/8 | lb | Salt pork; diced |
| 1 | Clove garlic; chopped fine | |
| 1 | sm | Onion; chopped |
| 1 | Leek; diced & washed | |
| 1 | ts | Fresh parsley; chopped |
| 1 | ts | Fresh basil; chopped |
| 1 | tb | Tomato paste |
| 3 | Tomato; peel, seed, chop | |
| 3 | Stalks celery; chopped | |
| 2 | Carrot; sliced | |
| 2 | Potato; diced | |
| 1 | sm | Turnip; peeled & diced |
| 1/4 | sm | Cabbage; shredded |
| 2 | Zucchini; diced | |
| 1 1/2 | qt | Water or soup stock |
| Salt; optional | ||
| Ground black pepper; to taste | ||
| 1 | c | Elbow macaroni; uncooked |
INSTRUCTIONS
Drain the beans then boil about 1 hour or until tender. Drain. In a large kettle, render the salt pork for about 10 minutes, then add olive oil and brown the following: salt pork, garlic, onion, leek, parsley, basil. Add the tomato paste and a little water to thin it. Cook five minutes. Add tomatos, celery, carrots, potatos, turnip, cabbage, zucchini, water, salt(optional), and pepper. Simmer slowly about 45 minutes to one hour. Add the beans. Add the elbow macaroni and cook about 10 minutes more or until tender. Ladle onto lightly "Pammed" lined trays. Dehydrate 7 to 12 hours or until throughly dry. Seal in airtight plastic bags. Tree trys serves four adults. Four trays serves four adults in the Val d' Aosta. Reconstitute by covering with water and boiling. Serve topped with lots of grated (or finely sliced) parmesan cheese, a great backpacking cheese: it's hard, good on its own or in dishes, and it won't spoil Recipe by: Rick Greenspan & Hal Kahn - The Campers Companion Posted to MC-Recipe Digest by KateyKC <KateyKC@aol.com> on May 4, 1998
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”