Grandma’s Minestrone Soup
Grandma’s Minestrone Soup recipe is my Italian grandma’s recipe. My Mum gave it to me years ago when I left home so I would eat, and it became my go-to during chemo. As kids we used to call it Jungle Soup because of all the veggies in it, including the cancer fighting cruciferous cabbage, and we loved it. Grandma always used fresh borlotti beans from her garden, but canned are fine. I like to use less water for a really thick soup, more like a stew but you can add stock or water to taste. In Italy, this type of soup is often eaten at room temperature in the summertime. You can top it with fresh basil then leave it to cool down before it is eaten. If you are using soup that’s been stored in the refrigerator, bring it to room temperature before serving it.
COOK FOR YOUR LIFE
In July 2019 Cook for Your Life became part of the Fred Hutchinson Cancer Research Center (Fred Hutch) to expand programs promoting cancer prevention and cancer survivorship through healthy lifestyles and eating. In continued partnership with Founder and Healthy Cooking Advocate, Ann Ogden Gaffney, our mission is to turn science-based nutrition guidelines and recommendations for cancer risk reduction into easy, tasty recipes. These recipes, along with helpful cooking tips and instructions, are intended to help both patients and their caregivers live healthfully throughout cancer treatment and beyond.