Use the vegetables you dried in the summer to make this delicious soup!

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

Number of Servings :

4

Direction

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.