Basil, the Armenian Church, and Zesty Vegetable Soup

Today, September 15th, the Armenian Church celebrates the Feast
of the Exaltation of the Holy Cross (
Khachveratz). At the end of the service, parishioners receive blessed basil,
which can be used in recipes.

Photo from the Eastern Diocese of the Armenian Church
Basil Leaves

Basil, also known as rahan, is a sweet-smelling plant with leaves that vary in size. On this feast day, basil is used to decorate the cross because according to tradition,”the True Cross was overgrown with aromatic
basil, which is used in the commemoration of the feast day today”.


To learn more about the Feast of the Exaltation of the Holy Cross, please click here.


NOTE:  In the early days of The Armenian Kitchen‘s existence, I wrote about the
significance of basil in the Armenian Church, and provided a recipe for ‘Eggplant-ZucchiniBake’, which features this fragrant herb.

Here is another recipe using basil to add to your collection: 

Zesty Vegetable Soup with Basil
Yield: 5 to 6 servings

Ingredients:
    2 tablespoons
extra-virgin olive oil
    1 medium onion,
diced
    ¼ to ½ tsp.
cayenne pepper (the amount of heat is entirely up to you!), optional
    3 (14-ounce)
cans vegetable, chicken or beef broth
    1 -15 oz. can
diced tomatoes, with its liquid
    1 medium zucchini
squash, diced
    4 cups escarole
leaves, washed and torn into bite-sized pieces 
[NOTE: Swiss chard or 

    1- (10 oz.) pkg. frozen spinach, (thawed) can be
substituted]
    2 tablespoons freshly
squeezed lemon juice
    Salt and
pepper, to taste
    1/4 cup chopped
fresh basil for garnish
   
Directions:
1. In a large pot, add oil and heat on a medium setting.
Add onion, cover and cook, stirring occasionally, until onions start to soften
and turn brown, about 5 minutes. Add cayenne pepper, if using, and cook,
stirring, for 30 seconds.
2. Add broth, tomatoes and zucchini; bring to a boil.
Reduce heat to a simmer and cook, stirring occasionally, until the vegetables
are just tender, about 7 minutes. Stir in escarole, lemon juice, and salt and
pepper; continue cooking until escarole is wilted, 5 to 7 minutes more. Ladle
soup into bowls and garnish with fresh basil.

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