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This week starts for me with mixed feelings. On the one hand, it’s Thanksgiving week – usually a time of feasting, celebrating, and counting the blessings which God has graciously given us. Christmas is my favorite holiday, but turkey day is a close second. Load me up with ample stuffing, pumpkin pie, and the conversation of loved ones, and I’m a happy girl. This year, though, the holiday is marked with sadness. My husband’s grandmother passed away unexpectedly last Friday from complications after a fall down the stairs. We decided it was best that I stay home, but Dan, Eowyn, and the extended family are gathered in Michigan today for the funeral, comforting one another as they say their goodbyes.

Art and Pat Ellis at their surprise 60th anniversary party in 2010.

It was only for the last 5 or 6 years that I had the privilege of knowing this special lady, but during that time, I came to respect and admire her greatly. Growing up during the depression, she knew what it was like to have little, and that seemed to foster in her a tangible heart of gratitude for all that she did have. She was always hard at work serving others, and not once did I ever hear a complaint come across her lips.

Though she was aging and gray, her body showing signs of wear, she radiated inner beauty that invited others into her presence and made them feel loved. In this way, Grandma Ellis has been a bit of a role model for me. I aspire to love and serve others with the same faithfulness that she had.

On their wedding day in 1950.

It’s in these moments of grieving that all that doesn’t matter in this world seems to fall away. Suddenly, arguments I’ve had with my husband seem petty, and my heart is filled with appreciation for the people God has put in my life. And though I enjoy food that is rich and decadent, I find myself wanting to keep things simple this week. The recipe below is just that. My mom made this no-frills soup when I was younger, and I always think of her each time I make it. It’s quick, easy, and composed of good-for-you ingredients – perfect for a cold day.

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Tomato Pasta Soup

Makes: 2 servings

Tomato Pasta Soup

Ingredients

  • 1 14 ½-ounce can diced tomatoes, undrained
  • 3 cups water
  • 1 1/2 cups whole grain pasta shells
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. In a pot, bring the diced tomatoes (with liquid) and water to a boil over medium high heat. Once it’s boiling, add in the pasta shells. Reduce the heat to medium and cook until pasta is al dente, about 6 minutes.
  2. Season to taste with salt and pepper.
http://www.pepperlynn.com/2011/11/tomato-pasta-soup/

Tips and Tidbits:

  • Shell pasta is preferred for this recipe, but farfalle (bow tie pasta) works well, too. Really, you can use whatever pasta floats your boat, just be sure to adjust the cooking time as needed.
  • For additional flavor, I sometimes add a bit of dried or fresh basil to the soup.

HAPPY THANKSGIVING to you and your families. I’ll be spending the holiday snuggling my precious daughter and husband, but next week, I’ll be back with a new post.

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