The Italian Legend of Stone Soup (AcquaCotta)

The first time I heard of Stone Soup, was in an Italian Cookbook, and I was intrigued and had to find out more. I discovered that the Italian name for it was called "AcquaCotta", which literally means cooked water. Back when Italy was extremely poor and there was not much to eat, the poor would use a large stone in their "cooked water" soup, in hopes of adding more nutrition and minerals from the stone in their next-to-nothing fare. 

Obviously today, there is more that they add to this ancient recipe, but it turns out that the concept of using stones in cooking does have nutritive benefits! In fact, there are even pieces of iron in pretty shapes that you can now purchase to replace the stone traditions if you are uncomfortable with the concept of grabbing a stone lying around outside to put in your next pot of soup. 

Lucky Iron Fish

Here is my video story over how to make stone soup, Italian style for yourself. I think it would even make a great Vegan "bone broth" because of the minerals it provides without using animal products!

Think of all the great conversations this Italian meal would inspire around the table as everyone hears the story of the stone in their soup! 

Here is the oh so simple and delicious recipe for Italian Stone Soup:

Combine stock, potatoes, tomatoes, cabbage, turnips, carrots, onion, garlic, and ham hock in a large soup pot. Add the stone, if using. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the soup is thick and the vegetables are fork-tender, about 2 hours.

And for the grand finale, I have the Italian video (with English subtitles) that tells the legend of Stone Soup.

I hope that you have enjoyed learning of this beautiful Italian folk tale and will enjoy this beloved tradition for years to come.

Please let me know below if you have ever made or tried Stone Soup for yourself! Ciao 💋