Stone Soup
Iain Bagwell
Cook Time1 hr 15 mins
AuthorKate McDermott

At the community garden where she tended a plot, Olympic Peninsula cookbook author Kate McDermott often helped create a budget-friendly communal “stone soup” of produce contributed by her fellow gardeners. Like the soup in the folktale, this recipe can be made with whatever bounty of vegetables comes your way. It’s from the author’s second cookbook, Home Cooking with Kate McDermott.

How to Make It

1

In a dutch oven or large pot, heat 2 tbsp. olive oil over medium. heat. Add garlic and cook, stirring, until softened, 30 to 60 seconds. Add rosemary, oregano, tomatoes, squash, and carrots and cook 3 to 4 minutes. Put beans in pot along with broth.

2

Bring to a boil, then reduce heat and simmer, partially covered, until squash is tender when pierced but not mushy, at least 30 minutes, stirring occasionally.

3

Add kale, peas, and pasta. Continue cooking until pasta is tender, 10 to 15 minutes. Season with salt and pepper to taste. Serve with extra olive oil to drizzle on top, the parsley, and grated parmesan if you like.

Ingredients

 2 tbsp extra-virgin olive oil, plus more for serving
 5 garlic cloves, minced
 1 tbsp chopped fresh rosemary
 1 ½ tsp chopped fresh oregano
 2 large tomatoes, cored and coarsely chopped
 2 cups peeled, coarsely chopped winter squash, such as butternut
 2 carrots, peeled and coarsely sliced
 2 (15 to 16 oz. each), such as cannellini or kidney, drained and rinsed; or 3 cups home-cooked beans (see Stockpot or Instant Pot Beans)
 2 qts reduced-sodium chicken broth
 1 bunch kale, ribs removed, coarsely chopped
 1 fresh or frozen peas
 1 cup elbow macaroni or other small, tube-shaped pasta
 Salt and freshly ground pepper
 1 handful parsley, chopped, for serving
 ½ cup freshly grated parmesan cheese (optional), for serving

Directions

1

In a dutch oven or large pot, heat 2 tbsp. olive oil over medium. heat. Add garlic and cook, stirring, until softened, 30 to 60 seconds. Add rosemary, oregano, tomatoes, squash, and carrots and cook 3 to 4 minutes. Put beans in pot along with broth.

2

Bring to a boil, then reduce heat and simmer, partially covered, until squash is tender when pierced but not mushy, at least 30 minutes, stirring occasionally.

3

Add kale, peas, and pasta. Continue cooking until pasta is tender, 10 to 15 minutes. Season with salt and pepper to taste. Serve with extra olive oil to drizzle on top, the parsley, and grated parmesan if you like.

Stone Soup