• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings


  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1/2 lb Dry white beans; soaked
  • -overnight
  • 3 qt Water
  • 1 ts Olive oil
  • 1/8 lb Salt pork; diced
  • 1 Clove garlic; chopped fine
  • 1 sm Onion; chopped
  • 1 Leek; diced & washed
  • 1 ts Fresh parsley; chopped
  • 1 ts Fresh basil; chopped
  • 1 tb Tomato paste
  • 3 Tomato; peel, seed, chop
  • 3 Stalks celery; chopped
  • 2 Carrot; sliced
  • 2 Potato; diced
  • 1 sm Turnip; peeled & diced
  • 1/4 sm Cabbage; shredded
  • 2 Zucchini; diced
  • 1 1/2 qt Water or soup stock
  • Salt; optional
  • Ground black pepper; to
  • -taste
  • 1 c Elbow macaroni; uncooked


Drain the beans then boil about 1 hour or until tender. Drain. In a large
kettle, render the salt pork for about 10 minutes, then add olive oil and
brown the following: salt pork, garlic, onion, leek, parsley, basil. Add
the tomato paste and a little water to thin it. Cook five minutes. Add
tomatos, celery, carrots, potatos, turnip, cabbage, zucchini, water,
salt(optional), and pepper. Simmer slowly about 45 minutes to one hour. Add
the beans. Add the elbow macaroni and cook about 10 minutes more or until
tender. Ladle onto lightly "Pammed" lined trays. Dehydrate 7 to 12 hours or
until throughly dry. Seal in airtight plastic bags. Tree trys serves four
adults. Four trays serves four adults in the Val d' Aosta. Reconstitute by
covering with water and boiling. Serve topped with lots of grated (or
finely sliced) parmesan cheese, a great backpacking cheese: it's hard, good
on its own or in dishes, and it won't spoil

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