By May 1 the Stone Soup Shakespeare company was knee-deep in rehearsals and was eating a lot of soup. This recipe was made for us by Anita Brown a parent and teacher of the Dayemi Homeschool Collective in Carbondale, IL:
Each week our kids spend one day at our community farm. I cook this soup about once a month for 25-30 people. It's quick and easy. I usually add a batch of corn bread and it makes for a delicious and hearty meal. If you are cooking for a large group triple the stock but double everything else.
1 magical soup stone
2-3 Tbs olive oil
6-8 cloves garlic, minced
1 28-ounce can diced tomatoes with liquid
10 cups vegetable stock
2 15-ounce cans white beans (navy, northern or chickpea are all good)
2 cups chopped vegetables (I like cabbage, greens, green beans, zucchini - really whatever is in the fridge)
1.5 cups short pasta (elbow, bow tie, fusilli or rotelli)
Salt and pepper to taste
Grated Parmesan cheese (optional)
In a soup pot, heat the olive oil, then add the garlic. Saute until golden. Add tomatoes with juice. Let simmer about 10 minutes until the flavors blend. Add stock, vegetables and spices. Simmer for 20 minutes. Add beans. Bring soup back to a boil. Add noodles and cook according to package directions.
Before serving find the stones and set them aside for the next batch of soup.
After serving sprinkle with Parmesan and enjoy.
Thanks Anita for feeding the company this soup. We hope all of you try her recipe and enjoy it as much as we did.