Ribollita

Cancer treatment left you with mouth sores or feeling nauseated? Fill up with tasty, nutrient-packed soup that is easy to eat and can even help ease stomach upset!

By
Health Monitor Staff
Rivollita, Cancer Recipes

Makes 10 servings

Ingredients  
2 Tbsp olive oil
1 leek, white part only, thinly sliced, or 1 small onion, chopped
2 garlic cloves, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
½ head savoy cabbage, sliced thinly, optional
6 cups reduced-sodium chicken broth
1 (14.5-oz.) can diced tomatoes
1 (15-oz.) can cannellini or small white beans, rinsed and drained
1 tsp salt
½ tsp ground black pepper
2 cups stale crusty sourdough, French or Italian bread, cut into 1-inch pieces
¼ cup fresh basil, coarsely chopped
Grated Parmesan cheese, optional

Directions
In a stockpot over medium-high heat, add the oil. Sauté the leek for 5 minutes. Add the garlic, carrot and celery, and sauté for 5 to 8 minutes, or until softened. Add the cabbage and sauté for 2 to 3 minutes. Add the broth and tomatoes, and stir to combine. Bring to a boil. Add the beans, salt and pepper, and stir to combine. Reduce the heat and simmer for 20 minutes, stirring occasionally. 

Add the bread and basil and cook for 3 to 5 minutes. Serve with Parmesan cheese. Note: If you have mouth sores, you may need to omit the diced tomatoes.

Nutrition facts (per 1-cup serving): calories 100, fat 3 g (sat. fat 0 g), cholesterol 0 mg, protein 5 g, carbohydrates 13 g, fiber 3 g, sodium 730 mg, sugars 2 g

Recipe reprinted, with permission, from the American Cancer Society. What to Eat During Cancer Treatment: 100 Great-Tasting Family-Friendly Recipes to Help You Cope (Atlanta, GA: American Cancer Society, 2007) cancer.org/bookstore.

Published
January 2014