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.
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.
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.
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.
Serving Size 2 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.