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February 4 or 13

Saint of the day:

Saint Catherine de Ricci

Patron Saint of the sick

The Story of St. Catherine de Ricci

St. Catherine was born in Florence in 1522. Her baptismal name was Alexandrina, but she took the name of Catherine upon entering religion. From her earliest infancy she manifested a great love of prayer, and in her sixth year, her father placed her in the convent of Monticelli in Florence, where her aunt, Louisa de Ricci, was a nun. After a brief return home, she entered the convent of the Dominican nuns at Prat in Tuscany, in her fourteenth year. While very young, she was chosen Mistress of Novices, then subprioress, and at twenty-five years of age she became perpetual prioress. The reputation of her sanctity drew to her side many illustrious personages, among whom three later sat in the chair of Peter, namely Cerveni, Alexander de Medicis, and Aldo Brandini, and afterward Marcellus II, Clement VIII, and Leo XI respectively. She corresponded with St. Philip Neri and, while still living, she appeared to him in Rome in a miraculous manner. She is famous for the "Ecstacy of the Passion" which she experienced every Thursday from noon until Friday at 4:00 p.m. for twelve years. After a long illness she passed away in 1589. Her feast day is February 13.









Basilica of Saints Vincent and Caterina de 'Ricci

The Basilica of Saints Vincent and Catherine de 'Ricci is located in Prato , in Piazza San Domenico at the corner of Via San Vincenzo, in front of the church of San Domenico. (Tuscany, Italy)





Minestrone di Verdure



  • 1kg mixed vegetables, such as carrot, celery,
    cabbage, potato, aubergine and courgette, cubed

  • 1 garlic clove, peeled and finely chopped

  • 1 onion, peeled and finely chopped

  • 2l stock, (beef, chicken or vegetable)

  • 150g of tubettini pasta

  • 400g of borlotti beans, drained

  • 40g of Parmesan, freshly grated

  • 4 tbsp of olive oil



  • 80g of fresh basil

  • 50g of pine nuts

  • 3 garlic cloves, peeled and coarsely chopped

  • 120ml of olive oil

  • 50g of Parmesan, freshly grated


  1. Begin by making the pesto. Place the fresh basil, pine nuts, garlic and a pinch of salt in a blender and blitz until you have a smooth paste. Add the olive oil, Parmesan, and 2 tablespoons of water if the mixture looks too dry. You want a thick liquid consistency

  2. Heat the olive oil in a large saucepan and fry the garlic and onion for 2 minutes

  3. Add the prepared vegetables and stock and cook for about 12 minutes. Add the drained beans and pasta and cook for about 6–7 minutes, or until tender. Remove the pan from the heat and stir in the pesto

  4. When ready to serve, heat the soup very gently and season with salt and pepper. Sprinkle over the Parmesan and serve immediately

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