The 3rd Friday of Lent and an Amazing Soup

Today is the 3rd Friday of Lent. I like the idea of a simple, yet satisfying vegetable soup as a humble reminder of this season. My faith is important to me. It is as important as the air I breath or the foods I eat.

I’m going to let you in on a little secret. I know this is going to upset some people, but it’s my truth. All I can do is speak the truth that is mine. It doesn’t meant my truth should be your truth. We all have our own truth.

Catholicism is the path for me. God speaks to me through my Catholic Faith. But that doesn’t mean it’s the only way or the only language God speaks. We’re talking God – and he cannot be limited by our terms or understanding. At least, that’s how I see it, but then again what do I know?

Enough religion for one morning’s chat. Spring is nearly upon us, and that means we’ll soon be putting away our Soup Terrine and Bouillon Spoons until next fall. (And if you are like me, you’ve amassed a whole collection of soup vessels. Thank goodness, I have plenty of cupboard space!)

Soup Terraine & Bowl (2)

The changing of the seasons always makes me feel a little sad. Seasons are like friends. While we know we’ll see them again, we will miss them during their absence.

Tortellini Vegetable Soup
2 Celery Ribs
1/2 lb Baby Carrots
1/2 White Onion
1 Red Bell Pepper
2 Garlic Cloves
3 tablespoons Fresh Basil
2 tablespoons Olive Oil
1/2 teaspoon Red Pepper Flakes
2 teaspoons Kosher Salt
1 teaspoon fresh Ground Black Pepper
2 (14.5-oz) cans Fire-roasted Diced Tomatoes
4 cup Water
2 cup Vegetable Broth
1 (19-oz) package Cheese Tortellini

Trim ends from the celery and discard. Dice remaining ribs, set aside. Dice carrots and onions, set aside. Core bell pepper, remove and discard seeds. Dice remaining pepper, set aside. Peel and mince garlic, set aside. Rinse the basil leaves, stack together, roll like a cigar and slice into ribbons, then chop and set aside.

In a heavy bottomed 8 quart pot, heat oil over medium-high heat. Add onions, celery, and carrots to oil. Stir to coat vegetables in oil. Cook covered for 5-7 minutes until onions are translucent.

Add basil, bell peppers, garlic, red pepper flakes, salt, pepper and diced tomatoes. Cover and bring to a boil. Add the broth and water. Return to a rolling boil. Add tortellini and cook according to package directions.

Serve and enjoy!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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