Minestrone
From The Campfire Gourmet’s Guide to Backpacking Foods From The Supermarket (1997).
A historical recipe
The Campfire Gourmet’s Guide to Backpacking Foods From The Supermarket, by Michael H. Engelhardt (1997).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 1/4 cup grated Pannesan cheese salt
- 6 cups of water
- 2 sun dried tomato
- 4 beef
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 1 -2 person serving freeze dried beef 1 Tbl.
- dried onion 1/8 tsp.
- Garlic powder 4 oz vermicelli dash of cayenne pepper 1 -2 person serving of each of the following: freeze dried peas, carrots, green beans 2 sun dried tomato halves, chopped 1 Tbl.
- Dried celery flakes 4 beef bouillon cubes 1/4 cup grated Pannesan cheese salt and pepper to taste At home, put Pannesan cheese in a small Zip-loc bag and repackage all of the other ingredients in a large Zip-loc bag, discarding all commercial packaging.
- At camp bring 6 cups of water to a boil and add the contents of the vegetables package.
- Cook until pasta is tender.
- Sprinkle Parmesan over individual servings.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater