October is the month of the rosary. One of the most popular mysteries is the Luminous mysteries. They focus on the life of Jesus and the work He did from the time He was baptized to offering the first Eucharist.

A most recognizable event is when Jesus turned water into wine at the wedding in Cana. It was the first miracle Jesus performed.

Jesus and his mother were invited to the wedding there and so were his disciples. During the celebration, the wine supply ran out. Mary told Jesus there was no more wine and knew He could help.  So, even though Jesus thought his timing was not yet right/ready, Mary, still hoped He would do something, so she told the servants to listen to Jesus and do whatever he says.

Six stone water jars that held twenty to thirty gallons each were in the serving area. Jesus simply said, “Fill those up with water.” The servants did that. Then Jesus added, “Now dip some out and take it to the master of ceremonies.” The servants followed his instructions, although they were probably wondering why they were serving plain water.

The master of ceremonies tasted it and called the bridegroom over. The master of ceremonies gushed over the superb quality of the wine. 

At every other celebration, people would serve the best wine first and then later when the attendees were rather tipsy and not discerning, they would bring out lesser wine.

At this wedding at Cana in Galilee, the best wine was saved for last. The lesson here is take your hopes to Jesus but accept His answer, and be patient. His timing is perfect timing. 

At this wedding at Cana in Galilee, the best wine was saved for last. The lesson here is take your hopes to Jesus but accept His answer, and be patient. His timing is perfect timing. 

And talk about perfect timing – here are 2 soups nice for this time of year, the first one is Matt’s minestrone and the second is a riff on Italian wedding soup – a real simple, mild tasting soup.

Here’s the soup recipe Matt shared – so good and good for you!

Matt’s minestrone

Matt told me:  “I made this pretty amazing buttercup squash and kale minestrone on Sunday, and it made my weekend. I eyeballed the potatoes and squash and added more kale than the recipe called for. Highly recommended.”  

Ingredients

Olive oil

1 generous cup chopped onions

2 garlic cloves, minced or pressed

2 1/2-3 cups peeled and cubed winter squash*

2 celery stalks, diced

2 nice carrots, peeled and diced 

About 3 cups cubed potatoes

1 teaspoon dried oregano or more to taste

Salt and pepper to taste

6 cups water, vegetable broth or chicken broth 

4 cups chopped kale, spinach or other leafy greens 

1 can cannellini beans, drained but not rinsed.

* Matt used buttercup squash. I used butternut

Instructions

Film bottom of soup pot with a bit of oil and put on medium heat. 

Add onions and garlic, and sauté for 5 minutes. 

Add squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook until the potatoes are about done.

Add kale and beans and simmer until kale is tender and beans are hot. Makes 12 cups.

Easy  Italian “Wedding” Soup

Ingredients

1 head escarole or a nice bunch of Romaine or spinach

1/2 pound ground chuck

2 tablespoons Parmesan

1/4 cup breadcrumbs

Couple tablespoons milk

1 egg

Salt and pepper

3 quarts chicken broth

4 oz egg noodles or 1/2 cup raw rice

2 hard boiled eggs (optional)

Parmesan cheese

Instructons

Cut greens into pieces or ribbons.

Mix chuck with 2 tablespoons Parmesan, breadcrumbs, milk, egg, salt and pepper. Make tiny meatballs the size of marbles. 

Bring chicken broth to a boil and add greens. Cook until tender only – a few minutes. Add meatballs and simmer until they are cooked, about 5 minutes. Don’t stir until meatballs are set.

Add pasta or rice and cook until pasta or rice is tender.

Thinly slice hard boiled eggs, divide them among the bottoms of wide soup bowls. Ladle soup on top and sprinkle with Parmesan.,