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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
1

In a large pot, heat oil & saute onions, carrots, celery, and garlic until tender.

2

Stir in broth, tomato sauce, white and red kidney bean, tomatoes, macaroni, basil, oregano, salt, and pepper.

3

Bring to boil, reduce to simmer 10-15 minutes or until macaroni is al dente (firm to the bite).

4

Add parsley just before serving. Top with grated cheese (optional).

Nutrition Facts

Serving Size Makes 6 adult-sized bowls of soup, or 12 kid taster-size bowls.