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Albany County Phone: (518) 447-4580 |
James B. Crucetti, M.D., M.P.H.
Commissioner
That satisfying winter favorite made from nothing but a stone. Honest. |
Stone Soup
Ingredients:
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
3 13 oz cans reduced sodium broth
1 10 oz. box frozen chopped spinach (or use fresh, washed and torn pieces of spinach)
3/4 cup small pasta
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. ground pepper
1/4 tsp. garlic powder
1 19 oz can cannellini beans, rinsed and drained
A copy of Stone Soup by your favorite author (available at your local public library or bookstore)
Instructions:
In large saucepan cook vegetables in 2 tsp. broth over medium heat for 5 minutes. Add remaining broth, spinach, pasta and seasonings. Cover and bring to a boil. Reduce heat and simmer 20-30 minutes. Add beans. Simmer, cover, and cook for an additional 5 minutes.While the soup is simmering, read the book or tell the story of Stone Soup with your child(ren).
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