Helping others learn to help themselves – something Sarah Rush finds herself doing in many facets of her life.

Whether it’s in her role as president of Soroptimist International of White Rock (SIWR), or her day job as a dietician and nutritional educator, Rush is on a mission to provide others with the tools and knowledge to live their best lives.

While Rush and her fellow SIWR members volunteer many hours each year to raise money for underprivileged women and children, the group’s emphasis is also on education and improved quality of life.

“The word soroptimist is actually a coined phrase that means ‘best for women,’” Rush said. “It’s about women who have and are able trying to help those who have not and are not able.”

One project the local chapter runs is ReSTART, which provides household startup kits for senior women or women and children leaving abusive relationships.

“Because they’ve left everything behind, they don’t have the things they need to get comfortable in their new place,” Rush said. “We will put together a kit and deliver it to them.”

This weekend, SIWR is holding its second annual Women in Film Festival at First United Church in White Rock. The Nov. 14 event will feature films about women and usually directed by women, that draw attention to the lives of women around the world, with proceeds from ticket sales going towards local community projects.

As a registered dietician with a master’s in human nutrition, Rush also educates people about the importance of maintaining a healthy, balanced diet.

As an example of how easy and cost-efficient a high fibre, low-fat meal can be, Rush is sharing her recipe for minestrone soup, perfect for fall and winter weather.

For more information or tickets for the Women in Film Festival, call 604-538-3505 or e-mail lizfizz@shaw.ca

Minestrone Soup

Ingredients

Few splashes of olive oil


1 clove garlic, minced


1 large onion, chopped


2 stalks of celery, chopped


2 medium carrots, sliced


½ small can tomato paste


1 28 oz can diced tomatoes and juice


4 cups chicken or vegetable broth


4 cups water


1 cup shredded cabbage


1 whole zucchini, diced or sliced


1 cup frozen peas


Salt and pepper to taste

½ teaspoon each dried basil and mixed Italian herbs


½ cup chopped frozen or fresh cooked spinach. 


1 16 oz can navy or white beans

1 cup uncooked macaroni

Instructions:

Heat olive oil in large pan or soup pot on medium low. Add garlic, onion and saute until onions are soft. Add carrot and celery and cook for a further 2 minutes. Sprinkle with salt and fresh ground pepper. 
Add tomatoes, tomato paste, broth, water, cabbage, zucchini and peas and herbs. Bring to a boil, reduce heat, and simmer for about 30 minutes, stirring occasionally.
Add beans and pasta. Cook for about another 10 to 12 more minutes until the pasta is cooked. Add spinach just before the end of cooking. Serve with crusty rolls or French bread. Sprinkle with parmesan cheese as desired.