How to Make Minestrone Soup from Dried Vegetables

Minestrone soup is a hearty, nutritious dish that gets even better when made with the dried vegetables you preserved during the summer. This easy recipe not only highlights the convenience of using dried produce but also brings out their rich, concentrated flavors. Perfect for any season, this soup is both comforting and packed with nutrients.

Ingredients

• 1 cup dried navy beans
• 3/4 cup dried celery
• 1 cup dried tomatoes
• 1/2 cup dried turnips
• 2 tablespoons 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 (for topping)

This recipe serves four, making it perfect for a family dinner or meal prep.

Directions

1. In a large pot, bring the navy beans to a boil with 4 cups of water. Remove from heat and let them stand for 1 hour to soften.
2. While the beans soak, rehydrate the dried celery, tomatoes, and turnips by soaking them in warm water for about 3 minutes.
3. Add the rehydrated vegetables to the pot along with parsley, basil, garlic, and 6 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 1 hour.
4. Stir in the dried cabbage and zucchini, cooking for an additional 15 minutes.
5. Add the shell macaroni and cook for 15 minutes more, stirring occasionally to prevent sticking.
6. Serve the soup hot, topped with freshly grated Parmesan cheese for added flavor.

Why Use Dried Vegetables?

Dried vegetables are a fantastic pantry staple. They retain their nutrients, have a long shelf life, and rehydrate beautifully in soups like minestrone. This recipe makes excellent use of summer’s bounty, ensuring that nothing goes to waste.

Whether you’re enjoying this dish as a quick weeknight dinner or a hearty meal during cold weather, minestrone soup from dried vegetables is a satisfying way to use your preserved produce.