STONE SOUP FOR THE SLOW FOOD CLASS ENJOY DAN:

                 STONE SOUP FOR THE SLOW FOOD CLASS by CHEF DAN:

   (Serves a bunch of people)    

                                                                                                       

INGREDIENTS:

1 stone, big enough that it won’t get lost in the soup

15 cups vegetables broth

3 tablespoons butter

1 apron full of new potatoes, unpeeled and cut in halves (about 10 potatoes)

2 onion, chopped

4 celery ribs, trimmed, chopped fine

5 carrots cut into coins

2 red bell peppers, chopped

6 cloves garlic, minced

2 squash. Summer, acorn, yellow, diced large

6 root vegetables, beets, turnip, rutabaga, and parsnip, peeled and diced

2 leeks, washed and chopped

1 head of cabbage, red or white

1 (14.5 Oz) can diced tomatoes

1(14.4 Oz)) can garbanzo beans

1 (14.5 Oz)) can red beans

2 cups red wine

4 cups pasta

Sea salt and black pepper to taste

DIRECTIONS:

1. Wash and rinse the stone, scrubbing thoroughly, and then put in the bottom of a pot of boiling broth while preparing the rest of the soup.

2. When making with a GROUP make sure everyone has brought together one or more of the ingredients:

3. In a stock pot, add the, butter over medium-heat and when sizzling.

4. Add the onion, leeks and sauté for 5-6 minutes.

5. Stir in the celery, carrots, bell peppers, garlic, squash, root variables, cabbage, and sauté for 10-12 minutes.

6. To the boiling stone soup add the broth, sautéed onions, vegetables, red wine, dice tomatoes, garbanzo beans and red beans.

7. Bring to a boil and then simmer for 40 minutes.

8. Add pasta and simmer for 20 minutes longer.

9. Season with salt and pepper to taste.

10. Use thongs to fish out the stone and set aside.

                                   ENJOY DAN:                                          BON-APPETITE!!