- 2 andouille sausages
- 2 Tablespoons olive oil
- 3 carrots (chopped into bite sized pieces)
- 3 celery stalks (chopped)
- 1 turnip (chopped)
- ½ large onion (chopped)
- 3 garlic cloves minced
- 1 1/2 cups potato(chopped)
- 1 box (can) cannelloni beans
- 1 cup lentils
- 1 bunch kale
- 32 ounces organic chicken stock
- 1 bay leaf
- S & P (to taste)
- 1 parmesan rind (when you have grated your hunk of parmesan cheese to the point you feel you can no longer grate it – DON’T throw it away. Instead, put it in a bag in the cheese drawer of your fridge. Those rinds are amazing in various recipes –stews, risotto and especially soup!)
- Squeeze the sausage out of the casing and brown in Dutch oven or big heavy pot – breaking into small pieces
- When beginning to brown add the olive oil, the garlic and onions and sauté until soft
- Add the carrots, celery, turnip, and potatoes- toss to evenly coat with the oil and then sauté till beginning to soften. Add the chicken stock, bring to a boil and then reduce to simmer.
- Drain the beans and rinse, rinse the lentils and add both to the pot.
- Put in the bay leaf, parmesan rind, and salt and pepper.
- Cut the Kale away from the stems. Chop the stems into small pieces and add to the soup. Slice the kale into thin strips and add to the soup.
- Simmer for 30 minutes. Take out the bay leaf and parmesan rind. Serve with garlic bread.
You may be wondering why this is called Stone Soup – there are no stones in it! Years ago, when my kids were young there was a book we would read – especially in the winter (just seemed like a winter story). In the story, 3 soldiers who were tired and hungry come to a poor village. The people said they had nothing to share, but then the soldiers taught them how to make a great “stone soup” by getting each villager to bring a small contribution to the soup. In the end, it was a wonderful soup enjoyed by all. All of the ingredients in this soup reminded me of that story.