9.21 Soup Story
Pasta e Fagioli
Ingredients: Onions, carrots, celery, tomatoes, peppers, pasta (flour, niacin, water), pinto beans, garlic, spices, salt.
Pasta E Fagioli: You know it. You love it. You crave it. Some of you reckless Stone Soupers have dreams about it (...just going by the feedback here). This is one of the soups we’ve been tracking as 1 of our core soups. This version has a bit more ham and rosemary in it than prior versions. Turns out Italian grandmas know a thing or 2 about how to make a damn fine soup. Serving Suggestion: This is the O.G. soup that eats like a meal so push the easy button and eat it with cheesy toast and a glass of Trebbiano and call it dinner. Revel in the time you just reclaimed.
Mushroom Pozole (V,GF)
Ingredients: Mushrooms, hominy, tomatoes, onions, garlic, peppers, olive oil, spices, salt
Mushroom Pozole (V,GF): Have you had mushroom pozole before? Have you had OUR mushroom pozole before? This soup is one of our most successful and hearty soups and is completely vegan and gluten free. Mushroom pozole is more commonly seen with pork but at Stone Soup we are obsessed with mushrooms. It is one of our favorite vegetables to mix into our shelter meals like with our fried rice or mac & cheese. The trick to a good pozole is in the first hour of creation. This is because of the vibrant spice profile needed to pull off this soup. Mushroom Pozole soup is incredibly filling and I would recommend plenty of time to digest before bed. Serving Suggestion + Garnish: One huge scoop of sour cream and green onions on top!
Stove Top: Place soup in a pot and heat on the stove until just boiling.
Microwave: Place soup in bowls and heat on high for 2 minutes, stirring after 1 minute.
Serve & Enjoy!