Each day during Lent, Ave Maria Press will be posting soup recipes and Lenten reflections from our Lenten prayer books here on the Ave Maria Press website. Follow us on Facebook, Instagram and Twitter for more inspiration.
Lenten Reflection
From John Paul II's Biblical Way of the Cross:
Jesus, the torture you experienced at the hands of the soldiers left you weak. When you prayed in the garden that the will of the Father be done, an angel was sent to strengthen you. Now as you seek to fulfill the Father’s will, he sends Simon to help you. O Jesus, strengthen us on our journey. Open our hearts to the help you offer through the kindness of others. Open our eyes to the needs of those who walk beside us. We love you, Jesus; lighten our burdens.
Tuscan Herb White Bean Soup
Ingredients 
2 cans cannellini beans, drained
4 cups vegetable broth
1/4 tablespoon parsley, chopped
1/4 tablespoon rosemary, chopped
3 tablespoons lemon juice
salt and pepper, to taste
olive oil
Preparation
In a blender, puree vegetable broth, parsley, rosemary, salt, pepper, and half of the beans. Transfer the mixture to a small saucepan and bring to a boil. Add the remaining beans and reduce heat to low. Stir in lemon juice.
Serve with a drizzle of olive oil and chopped parsley as a garnish.
Makes 4 servings.
Commentary
This is a light, easy recipe that will transport you straight to Tuscany. Serve with a glass of wine and a loaf of pane toscano for a simple supper that is sure to please. I make it whenever I think of summers spent on the Italian and Croatian coasts!
Submitted by Dianna Leinen, Parish Resources Marketing Specialist.
