Stone Soup

Photo Credit: Iain Bagwell for Sunset

adapted from HomeCooking with Kate McDermott

submitted by Julie Christensen

preparation time: about 50 minutes

serves 4 to 6

2 tablespoons extra-virgin olive oil

5 to 7 garlic cloves, minced

1 tablespoon chopped fresh rosemary

1½ teaspoon chopped fresh oregano

2 large tomatoes, cored and coarsely chopped

2 cups peeled, coarsely chopped winter squash, such as butternut

2 to 3 carrots, peeled and coarsely chopped

1 can (15-16 ounce) cannellini beans, drained and rinsed

1 can (15-16 ounce) kidney beans, drained and rinsed

2 quarts reduced sodium chicken broth

1 bunch dinosaur kale, ribs removed, coarsely chopped

1 cup edamame or peas

1 cup elbow macaroni or other small, tube-shaped pasta

1½ tablespoon Sriracha, or to taste

Salt and freshly ground pepper to taste

½ cup grated parmesan cheese, for serving

¼ pound bresaola, pancetta, etc. sliced thin and cut into ribbons, for garnish

In a Dutch oven or large pot, heat olive oil over medium heat. Add garlic and sauté for 30 to 60 seconds. Add the rosemary, oregano, tomatoes, squash, and carrots and sauté for 3 or 4 minutes.  Add the beans to the pot and cover with about 2 quarts chicken stock. Bring to a boil, turn the heat down, partially cover, and simmer for at least 30 minutes, stirring occasionally.

Add coarsely chopped kale, peas, and pasta. Continue cooking until the pasta is tender. (Don’t overcook the pasta!). Add sriracha and season with salt and pepper to taste.  Sprinkle with parmesan to serve.

When Kate says “coarsely chopped” – she means it. This soup benefits from the chunkiness of the vegetables. Our variations include the sriracha, which I often add to give soups a kick, and the ribbons of salty, smoked bresaola, in case all these vegetables are just too darn healthy.