Minestrone Soup Recipe

Use dehydrated vegetables and assemble this soup ahead of time. It’s great to give as a gift or throw in a pot for a quick weeknight meal.

| September/October 2020

soup
Photo by Unsplash/Pichara Bann

Store this mix in a zip-close bag, or layer in a Mason jar to make an attractive gift.

Yield: 2 to 3 servings.

Ingredients

  • 1 cup cooked and dehydrated kidney beans
  • 1/3 cup uncooked elbow macaroni
  • 1 tablespoon dehydrated garden peas
  • 1 tablespoon dehydrated tomatoes
  • 1 tablespoon dehydrated carrots
  • 1 tablespoon dehydrated onion
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 2 teaspoons onion powder
  • 2 teaspoons brown sugar
  • 1 tablespoon chicken or vegetable
  • bouillon powder

Directions 

1. Layer kidney beans, macaroni, peas, tomatoes, carrots, and onion in a pint Mason jar.



2. Combine remaining ingredients in a small zip-close bag. Seal bag, and place on top of soup mixture.

3. To prepare, add all ingredients to a large saucepan with 6 cups water. Bring to a boil. Reduce heat, and simmer for 15 to 20 minutes, or until beans and macaroni are tender. Add more water if desired. Serve topped with grated cheese.



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