Lenten Soup

Posted by on Feb 18, 2015 in Soup | 0 comments


Christian holy, Ash Wednesday is marked today; traditionally beginning 40 days of personal refrainment and spiritual reflection.  A period described in the book of Matthew contrasts Jesus’ test and sufficiency in the wilderness with Satan, the great liar.  Fasting, penance, and abstinence take on diverse approaches in Christian denominations.  Some restrict meat and fowl on certain days as we approach the resurrection of Christ on Easter.



Because I am ill with a rotten cold and because soup loaded with beans, greens, and a rainbow of root veggies seems what I need and want; you may too.








A farmers’ market elixir of goodness clears the way for a fresh season of inspiration.

Begin a quick saute of onion and garlic before adding celery, giant carrots, potatoes, fennel and oregano. Season well.








Pour in water and tomato sauce; bring to a boil, reduce the heat, cover and allow the veggies to meditate.








When the carrots and potatoes are tender, plop in the greens.  Cover and allow the chard and kale to wilt-- happily.








Then the time arrives to stir in white beans and few extra ones pureed with water which thickens it ever so slightly.








When the seasonings are adjusted to your taste--spoon it into a rimmed bowl with a drizzle of Balsamic vinegar and scatter freshly shaved Parmesan cheese with or without discretion.

Ash Wednesday Lenten soup for supper ~

Enter His holy human moments on a dusty trail with Jericho in the rear view mirror; that cross prophetically placed in the everlasting gap.

Image result for images of Jesus on the road to jerusalem to the cross

photo source:http://pbobscorner.blogspot.com

“Tis wise to march into Jerusalem with the promise of God in your heart.” And the Angels were Silent—Max Lucado

White Bean Soup with Swiss Chard and Kale


  • 2 (14-ounce) cans white beans, drained and rinsed
  • 1 Tablespoon olive oil
  • 1 medium red onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, thinly sliced
  • 1 medium russet potato,
  • peeled and cubed
  • 6 cups water, divided use
  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon crushed fennel seeds
  • 1 teaspoons oregano
  • 1 bunch Swiss chard, chopped
  • (about 4 cups)
  • 1 bunch kale, chopped (about 4 cups)
  • Kosher salt and pepper (to taste)
  • Balsamic Vinegar, to finish
  • Parmesan cheese


  1. In a large saucepan or Dutch oven, heat oil over medium heat. Sauté onion and garlic until softened, 3-4 minutes.
  2. Add carrots, celery, potato, 5 cups water, tomato sauce, fennel seed and oregano. Cover and simmer 15-20 minutes until potato and carrots are tender.
  3. Remove center ribs from chard and kale and discard. Coarsely chop the chard and kale; stir into soup. Simmer another 5-7 minutes or until wilted.
  4. Add half of the beans to the soup and puree remaining beans with 1 cup water; add to soup. Adjust seasonings and heat through.
  5. Drizzle with Balsamic vinegar and Parmesan cheese to serve.
  6. Serves 4-6
  7. © Copyright 2011 Peggy Barrett Lunde
  8. All Rights Reserved
  9. http://cococooks.net/

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