If you can’t find fresh basil, don’t used dried, use flat leaf Italian parsley instead or you can stir a teaspoon or two of pesto into the soup when the pasta is cooked.
If using canned beans, use 3 (15-ounce) cans of plain low sodium cannellini or kidney beans. Drain and rinse well before using to remove their salt. Add an extra 1 cup of water in step 3 when adding the stock.
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.