The beans can be made ahead of time and kept in the fridge for up to 3 days or frozen.
You can also use canned white beans, cannellini or navy, to make this soup. Drain and rinse them well, then in step 2, add them to the leeks and tomatoes with water or stock to cover + 3 smashed and peeled whole cloves of garlic.
I use big lima beans because I like a chunky texture for soups like this, but you prefer or need your soup smooth, baby lima beans or canned beans will do just fine. Blend the soup then sprinkle the individual bowls with the spice/herb mix instead of stirring it in family style. Drizzle with a little olive oil.
You can peel the tomatoes with a sharp peeler, or drop them into boiling water for a minute, spear them with a fork, and quickly pull the skins off starting from where the fork breaks them.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.