Snap-Dragon's "Stone Soup"
Ingredients
- 1 clean, big stone
- 1 pound of borlotti (or similar) beans ⓘ
- 1 stalk of celery, peeled and chopped ⓘ
- A small bunch of parsley, chopped
- 2 small tomatoes, seeded and chopped ⓘ
- 2 garlic cloves, pressed ⓘ
- 1 large carrot, scraped and chopped
- Salt and pepper (to taste) ⓘ
- 6 ounces of tiny dried macaroni ⓘ
- 1/4 cup olive oil and a splash ⓘ
- Bunch of fresh basil ⓘ
- Grated Parmesan cheese ⓘ
- Dragon lake water (or tap) ⓘ
Instructions
- Put the stone in a large sauce pan.
- Add water to cover it by 3 inches.
- Boil for 1 minute.
- Add the beans, celery, parsley, tomatoes, splash of olive oil, garlic and carrot.
- Cook on a low heat for 30 minutes.
- Put a ladleful of soup in a blender and whiz for 10 seconds.
- Pour back into the pot.
- Add the salt and pepper.
- Cook for 10 minutes more.
- Boil up the tiny pasta in lots of salted water.
- When it's cooked (not too soft), drain it and add to the soup.
- If it looks too thick, add a bit of pasta cooking water so it's soupy.
- Put the basil in blender.
- Whiz for 10 seconds with 1/4 cup of olive oil and a teaspoon of salt.
- To serve: Ladle the soup into warm bowls and dribble on some basil oil and a sprinkle of grated Parmesan cheese.
Nutrition & Diet Analysis (per serving)
663
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).