Don't eat the stone!

Serves 6
Here's what you'll need to hunt-up:

One clean, big stone (the size of your fist)
8 Ounces of tiny dried macaroni
1 1/2 pounds of beans (borlotti or coco)
A stalk of celery (peel and chop it)
2 small tomatoes (peel, seed and chop)
A small bunch of parsley (chop it)
2 garlic cloves (mash and chop fine)
1 large carrot (scrape and chop roughly)
Some good olive oil ( 1/4 cup+ a splash)
Bunch of basil (don't use the dried junk)
Grated parmesan cheese / Salt & Pepper
Dragon Lake Water (or tap!)
(See Tips for dried beans)

Step 1: Boil the stone 1 minute in water to
cover by 3" Add the cooked or fresh beans,
celery, parsley, tomatoes, splash of olive oil,
garlic, carrot. Cook on low heat 30 minutes
or until beans are tender. Put a ladleful of
bean soup in a blender and whiz for 10
seconds. Pour back into the pot. Salt &
pepper to taste. Cook for ten minutes more.

Step 2: Boil-up tiny pasta in lots of salted
water. When cooked (not too soft!) add to
the beans. If the stuff looks too thick add
a bit of pasta cooking water.
Should be soupy!

Step 3: Put the basil in a blender.
Whiz for 10 seconds with 1/4 cup
of olive oil and a teaspoon of salt.

To Serve: Ladle the soup into
warm bowls and dribble some
basil oil and a sprinkle of grated
parmesan cheese.

TIPS
To cook dried beans: Put them in a pot
with water to cover by about 3" inches.
Turn heat on high and boil for 10 minutes.
Turn heat off and put a lid on. Let sit for a
half-hour. Drain them in a strainer and add
to the pot. Cook another 45 minutes. Add
your salt at the 20 minute mark - not before.