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You are here: Home / COOK / Soups and stews / Good Friday Soup

March 22, 2023 By Cyn Gagen Leave a Comment

Good Friday Soup

Filed Under: COOK, Meatless Meals, Soups and stews

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Good Friday soup? Well, that’s what I call this anyway. It’s really a vegetable minestrone, but it’s perfect for a meat-free meal. On Good Friday, churches in my city often have a Stations of the Cross service, followed by a simple lunch of soup and bread for a freewill donation to a local charity. This is the soup that is most often served.

The great thing about this soup is that you can vary it according to what you have on hand, making it the perfect way to use up those leftover vegetables that are lingering in your fridge. You can also change up some of the ingredients according to your preferences or what’s on sale and in season at the time. 

Good Friday Soup

This is a hearty, filling soup that you can serve anytime of the year, not just on Good Friday. Add a piece of bread or some crackers if you’d like but the pasta in it makes this unnecessary. 

Ingredients:

2 tbsp extra virgin olive oil

1 medium onion, finely chopped

2 medium carrots, chopped

2 ribs of celery, cut into thin slices

Salt and pepper to taste

4 cloves of garlic, minced (or use 2 tsp of jarred garlic)

1 – 28 oz can of tomato sauce or diced or crushed tomatoes (I use tomato sauce)

1 cup of chopped green beans

A zucchini, cut into small chunks

A potato (I used Yukon Gold), cut into chunks

1 – 10 oz package of frozen spinach (or 2 cups coarsely chopped fresh)

5 cups of vegetable broth

1 can of red or white kidney beans

2 bay leaves

2 tsp. Italian seasoning (or 1 each of oregano and thyme)

3/4 cup of pasta – like elbow macaroni or ditalini 

Fresh parsley and grated Parmesan cheese for serving (optional)

good friday soup a vegetable soup with beans and pasta

Instructions:

To me, you really need the mirepoix – the onions, carrots, and celery – but all other vegetables are optional. Leave them out or substitute/add others such as corn, peas, cabbage, yellow wax beans, lima beans, or even squash, turnips, parsnips, or sweet potatoes. You can also add more kinds of beans – buy a can or bag of those mixed beans and add it instead of the kidney beans

Cook the onion, carrots, and celery in the oil over medium heat until they have started to soften. Use a large soup pot for this and this will be a one-pot meal! 

Season this mixture with salt and pepper and stir in the garlic. Turn down the heat. Add the remaining ingredients, except for the pasta (and parsley and Parmesan if using). Simmer, covered, for 45 minutes. 

Add the pasta and continue to cook for an additional 10-15 minutes, uncovered until pasta is cooked through. 

Taste and add more salt and pepper and Italian seasoning if needed. Don’t forget to remove the bay leaves. Serve topped with parsley and Parmesan if desired. 

vegetable minestrone with beans and pasta


To make in a slow cooker:

Eliminate the olive oil, unless you want to cook the mirepoix (onions, carrots, and celery) on the stovetop and then add to the slow cooker. This is not necessary, but some people prefer it. 

Combine all ingredients except the pasta, spinach, and zucchini in the slow cooker.

Cook for 6-8 hours on low or 3-4 hours on high. 

Half an hour before you are ready to serve the soup, add the pasta, spinach, and zucchini. Cook for another 30 minutes. Remember to remove the bay leaves. Serve garnished with parsley and Parmesan if desired. 

I read online about another soup that is called Kibbet il Raheb, a Lebanese soup that is traditionally served on Good Friday as well. The name translates to Monks’ Soup and there were even claims that this would have been a soup commonly served during Jesus’ time. I don’t know if that’s true or not and I have never tried it, but it did sound delicious too! 

Print

Good Friday Soup

Good Friday soup is a hearty, delicious, and filling vegetarian soup that you can serve anytime of the year.
Course Soup
Cuisine American/Canadian
Keyword Lent, minestrone, vegetable soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 181 kcal

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 medium onion finely chopped
  • 2 medium carrots chopped
  • 2 ribs of celery cut into thin slices
  • Salt and pepper to taste
  • 4 cloves of garlic minced (or use 2 tsp of jarred garlic)
  • 1 – 28 oz can of tomato sauce or diced or crushed tomatoes I use tomato sauce
  • 1 cup of chopped green beans
  • 1 zucchini cut into small chunks
  • 1 potato I used Yukon Gold, cut into chunks
  • 1 – 10 oz package of frozen spinach or 2 cups coarsely chopped fresh
  • 5 cups of vegetable broth
  • 1 can of red or white kidney beans
  • 2 bay leaves
  • 2 tsp. Italian seasoning or 1 each of oregano and thyme
  • 3/4 cup of pasta – like elbow macaroni or ditalini
  • Fresh parsley and grated Parmesan cheese for serving optional

Instructions

  1. To me, you really need the mirepoix – the onions, carrots, and celery – but all other vegetables are optional. Leave them out or substitute/add others such as corn, peas, cabbage, yellow wax beans, lima beans, or even squash, turnips, parsnips, or sweet potatoes. You can also add more kinds of beans – buy a can or bag of those mixed beans and add it instead of the kidney beans
  2. Cook the onion, carrots, and celery in the oil over medium heat until they have started to soften. Use a large soup pot for this and this will be a one-pot meal!
  3. Season this mixture with salt and pepper and stir in the garlic. Turn down the heat. Add the remaining ingredients, except for the pasta (and parsley and Parmesan if using). Simmer, covered, for 45 minutes.
  4. Add the pasta and continue to cook for an additional 10-15 minutes, uncovered until pasta is cooked through.
  5. Taste and add more salt and pepper and Italian seasoning if needed. Don’t forget to remove the bay leaves. Serve topped with parsley and Parmesan if desired.

To make in a slow cooker:

  1. Eliminate the olive oil, unless you want to cook the mirepoix (onions, carrots, and celery) on the stovetop and then add to the slow cooker. This is not necessary, but some people prefer it.
  2. Combine all ingredients except the pasta, spinach, and zucchini in the slow cooker.
  3. Cook for 6-8 hours on low or 3-4 hours on high.
  4. Half an hour before you are ready to serve the soup, add the pasta, spinach, and zucchini. Cook for another 30 minutes. Remember to remove the bay leaves. Serve garnished with parsley and Parmesan if desired.
Nutrition Facts
Good Friday Soup
Amount Per Serving
Calories 181 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 817mg36%
Potassium 467mg13%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 6g7%
Protein 5g10%
Vitamin A 4607IU92%
Vitamin C 19mg23%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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