Snap-Dragon's "Stone Soup"
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
450 g
Borlotti1 stalk
Celery (of, peeled and chopped)2 small
Tomatoes (seeded and chopped)1 large
Carrot (scraped and chopped)1
SaltDirections:
1
Put the stone in a large sauce pan
2
Add water to cover it by 3 inches
3
Boil for 1 minute
4
Add the beans, celery, parsley, tomatoes, splash of olive oil, garlic and carrot
5
Cook on a low heat for 30 minutes
6
Put a ladleful of soup in a blender and whiz for 10 seconds
7
Pour back into the pot
8
Add the salt and pepper
9
Cook for 10 minutes more
10
Boil up the tiny pasta in lots of salted water
11
When it's cooked (not too soft), drain it and add to the soup
12
If it looks too thick, add a bit of pasta cooking water so it's soupy
13
Put the basil in blender
14
Whiz for 10 seconds with 1/4 cup of olive oil and a teaspoon of salt
15
To serve: Ladle the soup into warm bowls and dribble on some basil oil and a sprinkle of grated Parmesan cheese