A hearty Mexican-flavored riff on the Italian classic. Warm spices & hearty veggies combined with legumes and pasta taste amazing after a long day on the trail
Adapted from The San Francisco Chronicle Cookbook Vol II | Created by Jacquline McMahan
Makes 2 servings, easy to double this recipe
- 1 T olive oil
- 1 cup chopped onion
- 1 cup chopped red pepper
- 2 leeks (white and light green parts), well rinsed, and sliced into thin rings
- 1 T minced garlic
- 15 oz can of crushed tomatoes
- 1 T chipotle in adobo
- 1 t salt
- 2 t chile powder
- 2 t dried oregano
- 3 zucchini, trimmed and chopped into small pieces
- 6 carrots, trimmed and chopped into small pieces
- 1.5 cups chopped kale
- 1 cup chopped green cabbage
- 3 cups canned beans (pinto, black, etc)
- 1 cup small pasta (Ditalini or other small shape)
- enough vegetable stock to cover the ingredients
1) Heat a large soup pot (5 qrt/L) over a medium flame and heat the olive oil. Add the onions and saute for 5-10 minutes Add the bell pepper and leeks and saute for 5 more minutes, then add the garlic and saute for 1-2 minutes
2) Add the tomatoes, chipotle, salt, chile powder, and oregano, simmer for 5-10 minutes, just to blend flavors.
3) Add zucchini, carrots, kale, cabbage, and beans Simmer for 10 minutes.
4) Add the pasta and enough vegetable stock to just cover the ingredients. Simmer for 8-10 minutes. You want this to be relatively thick.
5) Spread onto dehydrator trays and dehydrate at 155° until dry.