There are American, Hungarian, French, Portuguese, African, and Scandinavian variations of the story of Stone Soup—a parable that teaches how each of us can contribute a little to the whole, which then becomes something much greater than the sum of its parts. So many different cultures telling a similar story of neighborliness and gathering around a pot of soup is a lesson in and of itself. Think of all the people in your community right now with whom you could share this wonderful recipe.
Beekman 1802: A Seat at the Table
by Brent Ridge, Josh Kilmer-Purcell, with Rose Marie Trapani
In a large pot, heat oil over medium heat. Add onion and cook, stirring occasionally until softened—about 3 minutes. Add sausage, breaking it up with a wooden spoon, and cook until browned—about 5 minutes. Add garlic, bay leaves, carrots, celery, potato, zucchini, stock, beans, parsley, and cheese rind. Bring to a boil, and then reduce to a simmer. Cover and cook for 30 minutes; the stock will slightly thicken. Remove and discard bay leaves and cheese rind.
Meanwhile, cook pasta in salted water until al dente. Place 1/2 cup of pasta in each soup bowl and ladle soup over pasta. Serve with cheese.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.
Recipe excerpted from Beekman 1802: A Seat at the Table © 2017 by Brent Ridge, Josh Kilmer-Purcell, with Rose Marie Trapani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.