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Italian White Bean Soup
If you’re having chemotherapy or radiation, or recovering from surgery, soup is sometimes the easiest thing to eat. Try this recipe. It’s not complicated at all. You can puree it as much as you like, so it goes down smoothly.
2 cans, 15.5 ounces each, of white kidney beans (cannellini) or Great Northern beans
4 cups non-fat, reduced sodium chicken broth
½ cup chopped onion
2 garlic cloves, minced
1 can whole tomatoes, undrained, chopped, or 4 to 6 fresh plum tomatoes
2 teaspoons dried basil
½ teaspoon dried thyme leaves
1/8 teaspoon white pepper (if you don’t have white pepper, you can use black)
- Combined one can of beans with two cups of the broth in a blender or food processor and blend until it’s a smooth puree. (You can blend both cans of beans if you prefer.) Transfer to a large saucepan.
- Stir in remaining ingredients.
- Bring to a boil over high heat, then reduce heat and simmer, covered, about 10 to 15 minutes, or until beans and tomatoes have reached desired consistency.
Makes 4 servings.
Fat: 1 gram
Carbohydrate: 27 grams
Protein: 12 grams
Dietary fiber: 10 grams
Sodium: 744 milligrams
American Institute for Cancer Research.