Pasta e Fagioli
Pasta e Fagioli, meaning "pasta and beans" is a traditional meatless Italian dish. I added sausage to boost the calories and make it a hearty back woods meal. Note, cooking times can be decreased by pre-cooking the pasta then dehydrating it for packaging.
1/3 cup (37 Gm) Harmony House navy beans, dehydrated
1/3 cup (28 Gm) Elbow pasta, cooked and dehydrated
1 cube Vegetable bouillon
1/4 cup (27 Gm) Sun Dried Tomatoes
1/4 cup (7 Gm) Pea and Carrot Blend, freeze dried
1/4 cup (3 Gm) Emergency Essentials Green Bean, freeze dried
1/4 cup (11 Gm) Emergency Essentials Super Sweet Corn, freeze dried
1 teaspoon Parsley leaves, dried
1/2 teaspoon Minced garlic, dried
1/2 teaspoon Basil leaves, dried
1/2 teaspoon Rosemary leaves, dried
1/3 cup (23 Gm) Emergency Essentials Sausage Crumbles, freeze dried
1/4 cup (60 Gm) Parmesan cheese
Place in a small plastic bag and seal with a twist-tie the parmesan cheese.
In a quart ziplock freezer bag, combine the navy beans, pasta, vegetable bouillon cube, sun dried omatoes, pea and carrot blend, green beans, corn, parsley leaves, minced garlic, basil leaves, rosemary leaves and sausage crumbles with a copy of the "At Camp" instructions.
Package Weight: 7 oz.
Place the vegetable/pasta mixture in a medium pot. Add 2-1/2 cups water (fill to the 600 ml mark). Cover; bring to a boil. Cook until the pasta is tender, stirring frequently. Stir in the cheddar cheese prior to serving. Allow to finish cooking in an insulated cozy if the pasta is not quite tender.
- Serving Size: 1 serving
- Amount Per Serving: 2-1/2 cups
- Calories: 685.3
- Total Fat: 30.2 g
- Cholesterol: 68.0 mg
- Sodium: 2,085.4 mg
- Total Carbs: 71.1 g
- Dietary Fiber: 13.7 g
- Protein: 39.7 g