This is one of my go-to dinners when I know my night is going to be a crazy one. I usually make this in my slow cooker but it works equally well in a thermal cooker.
Minestrone soup is great for a shelf-stable recipe too because you can just open a few cans, toss in some freeze-dried veggies and cook. I used real carrots in this dinner because I had them, but dehydrated carrots work really well.
I tossed everything in my Saratoga Jacks thermal cooker, boiled for 4 minutes and closed it up for 5 hours.
4 C chicken broth
4 C tomato juice (I use 2 cans of tomato soup+2 cans of water)
1 T dried basil
1 t salt
1/2 t dried oregano
1/4 t pepper
2 medium carrots (1/2 C dehydrated)
2 medium celery stalks, chopped (1/4 C freeze dried or dehydrated celery)
1 medium onion, chopped (1/4 C dehydrated onion)
1 C sliced mushrooms (1/2 C or more freeze dried or canned mushrooms)
2 cloves garlic (or garlic powder)
1 28-oz can diced tomatoes, don't drain
1 15-oz can white beans, drained and rinsed
1 1/2 C corkscrew pasta, or other medium shaped pasta
Combine all ingredients, except pasta, and cook in slow cooker on low for 6-8 hours. Stir in pasta, cover and cook on high for 15-20 minutes. Sprinkle each serving with Parmesan cheese.
If using a Saratoga Jacks thermal cooker boil all ingredients (except pasta) for 4 minutes, covered. Place in cooker and let "cook" for up to 6 hours. Boil pasta and add to soup before serving. (Pasta gets mushy in a thermal cooker, add it after)
If you are using a Wonderbox you will need to boil for about 10 minutes before putting your pan in your box cooker. Make sure you use a small enough pan that you don't have space for air.
Serve with yummy homemade french bread.