Stone soup is an ancient tale in which three soldiers persuaded some local people of an old town to provide them food as they were hungry. In return, they offered the people a soup which had stones in it. Although the stones are being replaced by vegetables to make soup in the present time, few people still put some stones in their soup to enjoy the old folk story with their meal.
Ingredients
Stone - 1
Carrot, cut into coins - 1 large
Yellow squash, diced large - 1 medium
Corn kernels, fresh or frozen - ½ cup
Croutons
Red-skinned potatoes (unpeeled and cut into halves) - 3 medium
Sweet red pepper, chopped 1 large garlic clove, pressed - ½
Celery stalks, trimmed and chopped fine - 2
Chicken broth (or a mixture of water and broth) - 6 cups
Cooked tubettini or ditalini, or other soup pasta (as you prefer) - 2 cups
Salt and freshly ground black pepper to taste
Butter or vegetable oil - 1 tbsp
Onion, chopped - 1 medium
Grated Parmesan cheese
Zucchini, diced large - 1 medium
Instructions
Take a stone and wash it well (you can also boil the stone in order to clean it properly).
Take a large pot and pour some oil (or butter) in it.
Then, put the pot on a stove and heat the oil.
After heating the oil for 2-4 minutes, add the onions into it.
Then add the potatoes, celery, carrot and red pepper in the pot and keep stirring it for around 6-8 minutes.