Ingredients
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1 tablespoon butter or 1 tablespoon vegetable oil
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1 medium onion, chopped
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2 celery ribs, trimmed, chopped fine
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3 medium red potatoes, unpeeled, cut into halves
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1/2 red bell pepper, chopped
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6 cups chicken broth
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1 medium zucchini, diced large
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1 medium yellow squash, diced large
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2 cups cooked pasta
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1/2 teaspoon salt
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1 teaspoon pepper
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1/4 cup parmesan cheese, grated
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1 cup crouton
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1 large garlic clove, minced
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1 large carrot, cut into coins
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1/2 cup corn kernel
Instructions
- Get someone to wash & rinse the stone, scrubbing thoroughly, then put it in the bottom of a pot of water to boil while preparing the rest of the soup [OR in a pinch, use a LARGE potato as a sybolic 'stone'].
- If making the soup WITH A GROUP, be sure that each person has brought together one or more of the ingredients.
- In another LARGE pot, melt butter or heat the oil, then saute onion on medium-high for 2-4 minutes. Stir in celery, carrot, potatoes & bell pepper, sauteeing 6-8 minutes.
- Add garlic & saute about 30 seconds, then pour the broth into the LARGE pot.
- Use tongs, ladle or large spoon to fish out the hot 'stone' & put it into the LARGE pot.
- Heat to boiling.
- Add zucchini, squash, corn & pasta, cooking another 8 minutes or until the zucchini is the desired softness.
- Season to taste with salt & pepper.
- Before serving, sprinkle on cheese & croutons, then ladle--minus the stone--into individual bowls.