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.
Stone - 1
Carrot, cut into coins - 1 large
Yellow squash, diced large - 1 medium
Corn kernels, fresh or frozen - ½ cup
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
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.
Now, add the sauté and garlic for around 30 seconds and then add the broth.
Take the stone out by the help of a spoon from the other pot. Add that stone to your soup and boil it.
Then, add the squash, pasta, corn and zucchini, and cook them for around 8 minutes (you have to cook it until zucchini gets soft).
Now, add salt and pepper according to your requirement.
Pour the soup in a bowl and sprinkle on the croutons and cheese before serving.