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Minestrone Soup from Dried Vegetables

Submitted by: Preserve It Naturally, The Complete Guide to Food Dehydration (the cookbook that accompanies Excalibur dehydrators).

Minestrone Soup from Dried Vegetables

Come midwinter you’ll be happy you dried beans, vegetables, and herbs in the summer. Warm up the dark months with this classic.
Servings: Four servings.


Ingredients:

1 cup dried navy beans
3/4 cups dried celery
1 cup dried tomatoes
1/2 cup dried turnips
2 tablespoon dried parsley
1 teaspoon basil
1 clove garlic, minced
1 cup dried cabbage
1/2 cup dried, peeled zucchini
1/2 cup shell macaroni
Parmesan cheese


Directions:

Bring beans to a boil in 4 cups of water; let stand for 1 hour. Reconstitute celery, tomatoes, and turnips for 3 minutes. Add parsley, basil, garlic, and 6 cups of water. Bring to a boil and simmer 1 hour. Stir in cabbage and zucchini. Cook 15 minutes. Add macaroni; cook 15 minutes more. Serve topped with cheese.



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