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: Day 4
From Surrender All:
God is big enough to find each of us right where we are. We cannot hide from his love. Yet he is also the gentle Father who calls to us through the longing of our hearts. We always have the choice to listen and follow, or to turn and run elsewhere. At times we are called to help; at other times, we are called to accept help gratefully. Either way, when we put aside our fears and hesitations, we are given the chance to understand the deep love of Jesus.
Easy Minestrone Soup
Ingredients
1 small onion, diced
1 carrot, diced
1 stalk of celery, diced
1 zucchini, sliced
2 tablespoons of oil
1 small potato, diced
1 16-ounce can of tomatoes, diced (include liquid)
1 16-ounce can pinto or kidney beans
1 to 2 cups of cooked pasta
Preparation
Saute onion, carrot, celery and zucchini in oil. Add the potatoes, tomatoes, and beans, and let the soup simmer for 30-60 minutes, until the potatoes are soft.
Add the cooked pasta and cook for another 5 minutes. Thin the soup with water or vegetables stock if necessary.
This is a dairy-free and meat-free soup for Lent with lots of protein. Ditalini pasta is traditionally used in minestrone, but any small pasta works well.
Submitted by Johnna Boksansky.
