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Suggest a better descriptionDrain 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: its hard, good on its own or in dishes, and it wont spoil Recipe by: Rick Greenspan & Hal Kahn - The Campers Companion Posted to MC-Recipe Digest by KateyKC
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Serving Size: 1 Serving (1870g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 96 | ||
Calories from Fat: 13 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 437.3mg | 15 % | |
Potassium 694mg | 18 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 15.8g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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