Bread, Bean And Vegetable Soup, Second Time Around (mf)

It may be, remember, that God has indeed answered but not in a way that is obvious to us. And it is possible that nothing is amiss in our praying, but that we haven’t yet seen the answer only because God intends for us to persevere in praying about the matter awhile longer. But we must also learn to examine our prayers. Are we asking for things that are outside the will of God or would not glorify Him? Are we praying with selfish motives? Are we failing to deal with the kind of blatant sin that causes God to put all our prayers on hold?

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Italian	Soups &, Stews	4	Servings

INGREDIENTS

1/2		Recipe Bean and Vegetable
		Soup
2	c	Dried dayold bread, 2-3c:
		like a cut in 1" cubes
		Nutty unsweetened whole
		wheat bread with crusts
		Italian or a sourdough
		or
		a Tuscan bread or a
		country
		French bread
4	t	Extra virgin olive oil
		Salt and freshly ground
		black pepper
		Freshly grated Parmesan or
		Pecorino Romano for
		garnish

INSTRUCTIONS

Bring leftover soup to a boil. Add diced bread and cook, stirring on
occasion, for 10 minutes or until soup is thick and porridgelike.
Adjust the seasoning and ladle out. Drizzle with olive oil and dust
with more cheese if you like.  Yield: 4 servings  Copyright, 1996, TV
FOOD NETWORK, G.P., All Rights Reserved NOTES :  Soups, Beans & Legumes
Posted to MC-Recipe Digest V1 #321  Recipe by: COOKING MONDAY TO FRIDAY
SHOW #MF6746  From: Gail Shermeyer <4paws@netrax.net>  Date: Fri, 29
Nov 1996 21:23:56 -0500

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“God is a know-all”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 217 Calories From Fat: 118 Total Fat: 13.4g Cholesterol: 37.4mg Sodium: 1364.6mg Potassium: 236.2mg Carbohydrates: 2.7g Fiber: <1g Sugar: <1g Protein: 20.6g