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 Harmony House navy beans, dehydrated
1/3 cup Elbow pasta, cooked and dehydrated
1 cube Vegetable bouillon
1/4 cup Just Tomatoes
1/4 cup Hot Just Veggies
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 Provident Pantry Sausage Crumbles, freeze dried
1/4 cup 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, Just Tomatoes, Hot Just Veggies, 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. Allow to finish cooking in a 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