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The makings of a delicious party.

When I was in kindergarten my teacher read to our class the story of Stone Soup. There are many versions of the popular folk tale so I don't exactly remember which one, but I bet it was Marcia Brown's Stone Soup. Her story of three hungry and weary soldiers seeking food and lodgings in a small village is still my favorite.

After the story was read, we had the chance to make stone soup as a class. It started, as the soldiers' soup does, with three large, round stones. It was fun to see the stones in the bottom of the soup pot, covered over little by little with ingredients we had all brought from home to contribute. It smelled lovely wafting through the air as we tried to concentrate on our work and ignore our growling tummies. I don't think it meant as much to me then as it does now - the importance of coming together as one for the greater good - but it made an obvious lasting impression nonetheless.

I read this same story to my older daughters when we homeschooled, hoping then to hold a Stone Soup party, a potluck of sorts, at which each guest would bring something to add to the pot to make a meal large enough to feed us all. Time slipped by and it never came to pass. This year, however, I'm hoping to have the chance to try again to have that party.

This would be one of the easier parties I've hosted and this short list can help if you want to host your own party.

• Let your guests know ahead of time that this is a participation party. Nobody wants to realize at the last minute that the potatoes they were asked to bring were not an option!
• Having soup is a must, of course, but you may also want follow the book and have a ‘roast and bread and cider‘. For a smaller crowd, a soup with fewer ingredients like Italian Wedding Soup would do. If you have a larger bunch, Minestrone is a good choice.
• Provide the stones (cleaned!) and the meat or largest portion of what will be eaten.
• Request canned or frozen ingredients so the cooking time will be limited.
• Decide what to do while the soup is cooking. My suggestion is to read the book, either by passing it around and letting everyone read a page or two, or having one person read to the guests. If you have budding actors, put on a small skit to entertain guests while the soup is cooking.

This is a great recipe for Minestrone, with many ingredients for many guests. If you want to serve it to a smaller group, have each guest bring two ingredients to help fill the pot.

Minestrone
 
1 c canned white beans
5 T olive oil
5 cloves garlic-minced
1 onion-minced
2 leeks-white part only-cleaned and sliced
1 cup sliced frozen carrots
1/2 small cabbage-shredded
2 potatoes-scrubbed and diced
2 - 15 oz. cans diced tomatoes
1 can tomato paste
6 cups water or stock
1 bay leaf
1 tsp dried oregano
1/2 tsp dried thyme
salt and pepper to taste
1 tsp dried basil
1  or 2 zucchini-sliced thin
3/4 c  frozen green beans
1/4 c frozen peas
2 cups cooked ditalini or other small pasta
2 T chopped fresh parsley
1 c freshly grated Parmesan

Heat oil in a skillet and add garlic, onion, leeks, and cabbage.
Cook over medium heat for about 10 minutes, stirring frequently.
Place three round and smooth stones in the bottom of a large soup pot.
Add garlic and cabbage mixture.
Add remaining ingredients except grated Parmesan.
Simmer for 30 minutes or until heated through.
Stir in Parmesan cheese and serve.

Serves 6-10 depending on appetites.