By Denise Albert
I always like to write about bits and piece of our family travels and how I am always gleaning recipe inspiration. Recently my husband and I went on a pilgrimage to Boston with our church. We had the most wonderful time! The weather was beautiful and full of fall color. My husband has roots in Boston as it was where he spent time for his medical and graduate school training. HIs brother Bryan and wife Joan have lived there for years and many of his closest friends are in the Boston area. Our Pilgrimage was to explore the deep history of Christianity in our country. We got to tour the oldest Anglican Church and many others that provide care, outreach, and hospitality to the community. One of the most enlightening experiences on our trip was a stay at a monastic community just on the outskirts of Harvard yard. Our time there was rooted in prayer and worship and of course part of the community of monastic life was sharing meals.
I was certain that I would probably go hungry but I was so amazed at the food that was served to us. Inspiring for sure! We had a beautiful tomato and basil soup with vegan sausage. And it was served with the most wonderful homemade bread. To accompany it, we were served a beautiful spring leaf salad with farro and cranberries. I couldn't believe how healthy and wonderful it was and, of course, I had to replicate it soon after we got home. I hope you enjoy this recipe for Monastery Soup.
2 sticks of celery
2 medium onions
2 cloves of garlic
1 pkg almost sausage or Kelbasa Sausage cut into small rounds
2 organic low sodium chicken or vegetable broth
2 cans of quality plum tomatoes
6 large ripe tomatoes diced ½ a bunch of fresh basil (15g)
Clean and prepare all veg (carrots, celery, onion, garlic) and place in a soup pot with 2 TBS olive oil. Sauté for 3-4 minutes until onion is translucent and fragrant. Add broth and tomatoes, both canned and fresh. Bring to a boil and add sausage and fresh basil. Cook for 30-40 minutes. Serve with fresh bread.