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 17
From Bridges to Contemplative Living with Thomas Merton Lent and Holy Week:
We must in all things seek God. But we do not seek him the way we seek a lost object, a “thing.” He is present to us in our heart, our personal subjectivity, and to seek him is to recognize this fact. Yet we cannot be aware of it as a reality unless he reveals his presence to us. He does not reveal himself simply in our heart. He reveals himself to us through one another. He reveals himself in the Church, in the community of believers, in the koinonia of those who trust him and love him.
Bean Soup Florentine
Ingredients
1 can of beans with bacon soup
1 package of frozen chopped spinach
1/2 cup of cooked Orzo (or other small pasta or rice)
parmesan or Romano cheese to sprinkle on top (optional)
Preparation
Defrost spinach ahead of time. (I take it out of the package and place it in a bowl, covering it with plastic or foil.)
Put soup in a pan (Do NOT add water). Stir cooked pasta and defrosted spinach into the soup. Heat slowly on med-low until hot. Add cheese before serving, if desired.
Commentary
This is a great supper, served with grilled cheese sandwiches. It will serve 2–3 for lunch and may be stretched to 3–4 for supper. If you wish to have larger portions, use 2 cans of soup and 3/4 cup of Orzo.
Submitted by Wenonah Kateri Chapman.
