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Minestrone soup

Minestrone soup





Risoni - ⅓ cup or 65 grams
Soy grits - 1 Tbsp or 25 grams
Yellow split peas - 1 Tbsp or 18 grams
Green split peas - 1 Tbsp or 18 grams
Fried shallots - 2 Tbsp or 12 grams
Dried mushrooms - ½ cup or 7 grams
Raw sugar - 1 tsp or 5 grams
Vegetable stock - ½ tsp or 3 grams
Dried onion - ⅛ tsp or 1 gram
Dried garlic - ⅛ tsp or 1 gram
Italian herbs - ¼ tsp or 1 gram
Ground chilli - few pinches
Salt, pepper - few pinches
Beef jerky (keep separate) - 25 grams
Sun dried tomatoes (keep separate) - 3 each or 15 grams
Tomato paste (keep separate) - 25 grams
Olive oil (keep separate) - 1 Tbsp or 15 grams
Water - 3 cups
TVP mince (vegetarian option) - 1 Tbsp or 12 grams
At home preparation

1) Label the bag and place all ingredients into the allocated bag and container.
2) Copy or print out Method at camp and keep together with the bag.

Method at camp

1) In a pot add 3 cups of water then add the contents of Bag 1 (risoni mix), beef jerky and sun dried tomatoes.
2) Soak for a minimum of 10 mins to rehydrate the vegetables.
3) When the vegetables are ready, bring the pot to the boil and cook for 5-6 mins.
4) Add the tomato paste and cook for 2-3 mins.
5) Pour into bowl and drizzle with olive oil, enjoy.

Truffle oil is a nice variation if you want to carry some. Think about bringing along a small wedge or bag of grated parmesan cheese. It travels well and is a nice addition to this dish. Note that any variation will change the nutritional value.

This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures.