This soup is traditionally made with pancetta. If you’d like to use it, cut out the sage in step 1 and replace it with a thick slice of pancetta cut in a medium dice. The pancetta should end up golden and chewy, and not crisp.
When using canned beans always rinse them before use, even for soups. The liquid they sit in tends to be loaded with sodium, even the low sodium brands. When you do use drained canned beans in this soup, add an extra 2 cups of liquid.
If you are having oral problems such as cankers or post radiation dryness, this delicious soup can be pureed for easier swallowing by whizzing a couple of cupfuls in a blender with a little extra water or stock. Let the soup cool somewhat before eating.
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.