We do not live by bread aloneHello Maggie and Hello and welcome to the second week of Soul Food. Soul Food, the overarching idea behind these daily emails, reminds us that we all need many kinds of nourishment beyond just food – things that sustain our hearts, minds and spirits. Lent offers
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We do not live by bread alone

Hello Maggie and Hello and welcome to the second week of Soul Food.

Soul Food, the overarching idea behind these daily emails, reminds us that we all need many kinds of nourishment beyond just food – things that sustain our hearts, minds and spirits. Lent offers an invitation to explore these deeper sources of nourishment and reflect on what truly feeds us.

Each week throughout Lent we’ll focus on a different kind of nourishment. Our theme for this week is ‘Soul Shelter’ – considering the way we are nourished by a safe home. God desires a safe home for everyone and we are called to advocate for justice and peace for all. Through our actions and commitment, we can contribute to creating a world where everyone is secure.

Minestrone Soup (serves 4)

This vegetarian recipe provides two of your five fruit and veggies a day. It costs 41p per portion and is a perfect warming comfort food.

Method

Place the onion, carrot, garlic and oil together in a large microwavable bowl.

Cover and microwave on high for 3 minutes until the onion has softened.

Meanwhile boil the kettle and make the stock.

Add the beans, spaghetti, tomato purée, herbs and stock. Microwave on high for 10 minutes, stirring halfway through, until the pasta is tender.

Ladle into serving bowls and top with cheese and a good grinding of black pepper.

Watch the video

Ingredients

1 medium onion, chopped
2 large carrot, peeled and chopped or 1 tin of carrots
2 garlic cloves, finely chopped
1 tbsp olive oil
1 400g tin of mixed or any form of beans drained and rinsed (eg kidney, black beans, cannellini beans, mixed beans)
100g dried spaghetti (or other pasta) broken into small pieces
2 tbsp tomato purée
1 tsp dried mixed herbs
1.2 litres hot vegetable stock, made with 2 stock cubes
Salt and freshly ground black pepper (optional)