Cannellini and Kale Soup

By Lucia Ferrara

It’s a beautiful spring day here at the Renewal Center. We’re getting a little bit of rain, but we can see the green coming up. We’re seeing the wonderful, wonderful bright, vibrant colors of spring that I am so excited about.

With that being said, today we are going to be making a vibrant, spring-colored, very nutritious soup that is called Cannellini and Kale Soup. There are different variations all over. Some people call it pasta fagioli, others call it bean and kale soup, and some might just call it vegetable soup.

You can call it anything you like. Me, I just call it good! Serve it with slices of crusty bread and your family will be begging for seconds. Here’s my recipe for Cannellini and Kale Soup.

Cannellini and Kale Soup

● 1 Vidalia onion, dice
● 3 cloves of garlic minced
● Italian parsley, chopped
● 3 carrots, diced
● 3 stalks of celery, diced
● 2 15 oz cans of cannellini, drained and rinsed
● 1 cup small shell pasta
● freshly grated parmesan and Romano cheese
● olive oil
● 8 cups chicken stock
● 1 bunch of kale, chopped

Cooking and Spiritual Practice

Prayer for Spring

Lord of the springtime,
Father of the flower, field and fruit,
smile on us in these earnest days
when the work is heavy and the toil wearisome;
lift up our hearts, O God, so the things worthwhile —
sunshine and night, the dripping rain, the song of the birds,
books and music, and the voices of our friends.
Lift up our hearts to these this night and grant us thy peace.

By W.E.B. Du Bois, taken from The Notre Dame Book of Prayer (Ave Maria Press, 2010)

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[Lucia Ferrara, the Director of Hospitality at Precious Blood Renewal Center. Share your thoughts with Lucia or ask her questions using the form below or by sending an email to]

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