Stone Soup (aka Pasta Fagioli Soup) a la Mrs. Schellenger
Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins
2 T. olive oil
1 c chopped onions
1/2 c each sliced carrots & celery
2 cloves garlic, minced
4 c broth (chicken or vegetable)
1 15-oz can tomato sauce
1 15-oz can white kidney beans
1 15-oz can red kidney beans
1 14.5-oz can diced tomatoes
1/2 c uncooked elbow macaroni (or another of similar size)
2 T. chopped fresh parsley
2 t. dried basil leaves
1/2 t. each oregano & salt
1/4 t pepper
Fresh grated parmesan cheese
In a large pot, heat oil & saute onions, carrots, celery, and garlic until tender.
Stir in broth, tomato sauce, white and red kidney bean, tomatoes, macaroni, basil, oregano, salt, and pepper.
Bring to boil, reduce to simmer 10-15 minutes or until macaroni is al dente (firm to the bite).
Add parsley just before serving. Top with grated cheese (optional).
Serving Size Makes 6 adult-sized bowls of soup, or 12 kid taster-size bowls.