Ingredients with Measurements:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 can diced tomatoes (14.5 oz)
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 can cannellini beans, drained and rinsed (15 oz)
- 1 can tomato sauce (8 oz)
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup uncooked elbow macaroni
- 1 cup frozen green beans
- 1 cup frozen corn
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the pot over medium heat and add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes or until the vegetables are tender.
2. Add the chopped zucchini and yellow squash to the pot and cook for another 5 minutes.
3. Pour in the canned diced tomatoes, kidney beans, cannellini beans, and tomato sauce. Stir to combine.
4. Add the vegetable broth, dried basil, dried oregano, dried thyme, salt, and pepper. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
6. Add the uncooked elbow macaroni, frozen green beans, and frozen corn to the pot. Stir to combine.
7. Let the soup simmer for an additional 10-15 minutes or until the macaroni is tender.
8. Taste the soup and adjust the seasoning if needed.
9. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 2g
Carbohydrates: 49g
Protein: 12g
Fiber: 11g
Substitutions for ingredients:
- You can use any type of canned beans that you prefer.
- You can substitute the frozen green beans and corn with any other frozen vegetables that you have on hand.
Variations:
- Add cooked chicken or ground beef for a meatier version.
- Use different types of pasta such as penne or rotini.
- Add a splash of balsamic vinegar for a tangy flavor.
Tips and tricks:
- If you want a thicker soup, add more pasta or reduce the amount of vegetable broth.
- You can make this soup in advance and store it in the refrigerator for up to 3 days.
- This soup freezes well, so you can make a big batch and freeze it for later.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the soup in a rustic bowl with a slice of crusty bread on the side.
Garnishes:
Sprinkle some grated Parmesan cheese or chopped fresh parsley on top of the soup.
Pairings:
Serve the soup with a side salad or some garlic bread.
Suggested side dishes:
Garlic bread, side salad, or a crusty baguette.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, add more pasta or reduce the amount of liquid.
Food safety advice:
Make sure to cook the soup to a temperature of at least 165°F to ensure that it is safe to eat.
Food history:
Stone soup is a traditional dish that originated in Europe. The story goes that a traveler came to a village with nothing but a stone. He convinced the villagers to each contribute some vegetables and meat to the pot, and they ended up with a delicious soup.
Flavor profiles:
This soup is hearty and comforting, with a rich tomato base and a variety of vegetables. The herbs add a savory depth of flavor.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Taste: Savory, Comforting, Herby, Rich, Earthy