Name: Minestrone Fritto
Ingredients: Leftover minestrone soup; Flour; Salt and pepper; to taste; Breadcrumbs; optional; 2 tb Olive oil

[Quietism] asserts that the Christian is to be passive (quiet) in the process of spiritual growth and let God do everything. According to quietist teaching, the Christian must exert no energy or effort in the process whatsoever, for feeble human effort only hinders the working of God’s power. Quietists believe Christians must simply surrender fully to the Holy Spirit (also called “yielding,” “dying to self,” “crucifying oneself,” “mortifying the flesh,” or “placing one’s life on the altar”). The Spirit then moves in and lives a life of victory through us, and Christ literally replaces us (“it is no longer I who lives, but Christ lives in me” – Gal. 2:20). In its extreme variety, quietism is a spiritual passivism in which God becomes wholly responsible for the believer’s behavior, and the believer feels he must never exert personal effort to pursue righteous living. Quietists have popularized the phrases, “Let go and let God,” and “I can’t; He can.”

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
		Lifetime tv, Life4	1	servings

INGREDIENTS

		Leftover minestrone soup
		Flour
		Salt and pepper; to taste
		Breadcrumbs; optional
2	tb	Olive oil

INSTRUCTIONS

1. How can a soup be fried? It's simple: Minestrone is a thick soup, dense
with vegetables. The idea is that any leftovers can be reused by passing
the vegetables through a food mill, stirring in a bit of flour, forming the
mass into patties or a single omelette-like shape, and then frying it in
oil - much as leftover pasta or risotto in other parts of Italy is
sometimes formed into croquettes, dusted with breadcrumbs, and fried for a
next-day meal. According to my Genoese friend Giorgio Bergami, the
vegetables shouldn't be overcooked to begin with - and the mixture should
definitely include pasta, preferably the short little noodles called
bricchetti (match stick) in Genoese dialect, to provide added starch to
help hold the mixture together.
2. Drain any excess broth through a fine sieve, and pass the soup through a
food mill or blender. Stir in a small amount of flour, a little bit at a
time, until you have a patty that holds its shape. Season with salt and
pepper, and press in breadcrumbs if desired. In a non-stick skillet, heat 2
tablespoons of olive oil, fry each patty until golden and warm throughout.
Copyright credit: 1996 by Colman Andrews © 1997 Lifetime Entertainment
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