Saint John Bosco To Chase Away the Chills

Today is the Feast Day of Saint John Bosco (1815-1888). He was an Italian Catholic Priest who became the patron saint of children, young people and magicians. He believed it was human nature to desire happiness. He also believed we were looking in the wrong places.

It is said that Saint John Bosco over flowed with happiness. So much so that he once wrote to an associate “I am a man who loves joy and who therefore wishes to see you and everybody happy. If you do as I say, you will be joyful and glad in heart.”

Father Bosco dedicated his life to the welfare and education of the youth, with an emphases on the homeless, abandoned and delinquent children of the streets. “It is not enough to love, people have to feel that they are loved.” What were his keys to happiness?

Live for God Alone
Be a servant
Avoid those who have no faith in God
Spend carefully
Be humble
Carry Your Cross

I don’t know that I necessarily agree with him completely. How can people who have no faith in God ever come to know God if those of us filled with the Holy Spirit avoid them? And the spend carefully – that one I needed more clarification on since it sounded a bit selfish. What he meant was not to spend more than we earn. That may have made sense in the past, but I think today that needs to be “Never spend more than you can afford to pay back.” The worry of overextending can chip away at the joy of living. That’s just my take on things.

When I first decided which recipe I would share today, I was thinking more along the lines of Wild Card Wednesday rather than the Feast Day of a man who cared for the children of the streets. See how God can appear in ways that are unexpected? This beautiful bowl of soup was intended to chase away the chills of the last day in January. Yet it is fitting for the Feast Day of Saint John Bosco.

One-Pot Spinach Beef Soup
3 Garlic Cloves
4 cups fresh Spinach
1 lb Ground Beef
8 cups Beef Stock
2 (14 oz) cans Italian Diced Tomatoes, undrained
1 teaspoon dried Basil
1/2 teaspoon Black Pepper
1/2 teaspoon dried Oregano
1/4 teaspoon Salt
3 cups Bow Tie Pasta, dry
Parmesan Cheese as desired

Peel and mince garlic, Coarsely chop spinach; set aside.

In a 6-quart stockpot, cook ground beef with garlic over medium heat until beef is not longer pink, about 7 minutes or so, crumbling beef as it cooks. Drain excess grease from the pot. Stir in beef stock, tomatoes and seasonings; bring to a boil.

Sir in pasta; return to a boil. Cook, uncovered, until the pasta is tender; about 9 minutes. Add spinach; remove from heat and allow spinach to wilt.

Ladle into soup bowls, garnish as desired with Parmesan Cheese.

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Lord, forgive the wrong I have done