As we round the corner onto the Lenten home stretch, we’re still (mostly) going strong on soup dinners. So many lessons learned already! On the days where we’re just “not in the mood” for soup or we don’t want to eat leftovers again or we just want to chew something (hah!), we’re reminded how fortunate we are to have food to eat at all. We’re able to return to gratitude for our daily bread. Who knew forty days of soup could expose and help sanctify our selfishness?
Below are the soups we tried for the middle two weeks:
INGREDIENTS // 2T. olive oil, 1 cup each of onions, carrots and celery (all diced), 3 cloves minced garlic, 6 cups chicken broth, 15oz. can of fire-roasted diced tomatoes, 1.5 cups ditalini, 1/2tsp. thyme, 1/4tsp. oregano, 4 cups spinach, salt and pepper
DIRECTIONS // Heat oil in a large stock pot over medium-high heat. Add onion and saute until soft. Add carrots, celery and garlic and saute another 4 minutes or so. Add broth, tomatoes, ditalini, thyme, and oregano. Stir, then bring to a simmer, stirring occasionally. Reduce heat to medium-low and simmer 11-13 minutes, until the pasta is al dente. Stir in spinach and cook for another 1-2 minutes. Season with salt and pepper and serve with a little Parmesan cheese on top. (I also poured in a little half & half to make it creamier, but it’s not necessary.)
