Backpacking Minestrone Soup
Servings: 2 servings
Loaded with dehydrated veggies, white beans, and elbow pasta, this hearty Italian-inspired soup is a comforting and filling backpacking meal.
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
Instructions
- Slice carrots, onions, celery, and zucchini into small, thin, uniform pieces. Place the vegetables onto dehydrator trays making sure none of the pieces overlap.
- Drain the canned beans and spread in an even layer on a dehydrator tray.
- Spread the tomatoes in an even layer on a dehydrator tray.
- Dehydrate at 135F for 10-12 hours, until the veggies are completely dried.
- Divide the dehydrated vegetables, pasta shells, garlic powder, oregano, thyme, salt, red pepper flakes between two resealable bags or containers along with 1 veggie bouillon cube per serving. Place olive oil in a small sealable container.
- In camp, add the contents of the bag to a cook pot along with 2 cups water per serving (enough to cover the pasta). Bring to a boil, then simmer for 8 minutes, or until the pasta has cooked through and the veggies have rehydrated, adding more water if necessary.
Video
Notes
Dried weight: 2.1 oz per serving (not including olive oil or packaging)
