1 stone, big enough that it won’t get lost in the soup (quartz is a good choice because it won’t break down in cooking)
1 tbsp. butter or vegetable oil
1 medium onion, chopped
2 celery stalks, trimmed and chopped fine
1 large carrot, cut into coins
3 medium red-skinned potatoes (unpeeled, and cut into halves)
1/2 sweet red pepper, chopped
1 large garlic clove, pressed
6 cups chicken broth (or a combination of broth and water)
1 medium zucchini, diced large
1 medium yellow squash, diced large
1/2 cup corn kernels, fresh or frozen
2 cups cooked tubettini or ditalini, or other soup pasta (optional)
Salt and freshly ground black pepper to taste
Grated Parmesan cheese
Croutons

1. The first step is for your child to scrub and wash the stone thoroughly. Then, for an extra cleaning, she can drop it in a pot of water to boil while you prepare the rest of the soup together.

2. In another large pot, melt the butter or heat the oil, then sauté the onion on medium-high for 2 to 4 minutes. Stir in the celery, carrot, potatoes and red pepper, sautéeing for 6 to 8 minutes. Add the garlic and sauté for about 30 seconds, then add in the broth. Using a spoon, fish the stone out of the other pot, add it to the soup and bring to a boil. Add the zucchini, squash, corn and pasta, cooking another 8 minutes or until the zucchini is the desired softness. Season to taste with the salt and pepper. Before serving, sprinkle on the cheese and croutons, then ladle–minus the stone–into individual bowls. Serves 6 to 8.

3. (This is my personal added touch and fun for the kids.) Find a flat stone for each member of the family. Wash and dry the stones. Have the kids paint the family members faces on the stones with “child-friendly” paint. Let dry. For your stone soup dinner, use the “family stones” as place markers!

Roasted Red Pepper and Mozzarella Salad:

1 C dry white wine
2 Tbs golden raisins
3 lbs red bell peppers or a combo of yellow and red (about 6 lg)
1/2 to 1 lb mozzarella cheese
a couple bunches fresh basil leaves, torn into pieces
2 cloves garlic, minced
red pepper flakes to taste
3 Tbs olive oil
3 Tbs balsamic vinegar
Bring wine to a simmer, add golden raisins, remove from heat and let set until raisins plump, at least 15 minutes. While raisins plump, char peppers on grill, over gas or roast in oven. Peel and seed, reserving any juices, and cut into inch pieces.
Cut mozzarella in inch pieces. Toss together peppers, raisins and white wine, mozzarella, basil, garlic and red peppper flakes. Whisk together oil, vinegar and juices from charred peppers and drizzle over salad.
Add sea salt and freshly ground pepper to taste. Can use jarred roasted peppers instead- 3 13-oz jars.