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, 2009), 60. cancer.org/bookstore.
2 Tablespoons 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 ounce) can diced tomatoes (omit if have mouth sores)
1 (15 ounce) can cannellini or small white beans, rinsed and drained
1 teaspoon salt
½ teaspoon ground black pepper
2 cups stale crusty sourdough, French, or Italian bread, cut into 1-inch cubes
¼ cup fresh basil, coarsely chopped
Grated Parmesan cheese, optional
- 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 5-8 minutes
or until softened. Add the cabbage and sauté for 2-3 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 3-5 minutes. Serve with Parmesan cheese.
Makes 10 servings; 1 Serving (about 1 cup) =125 calories, 3g Fat, 19g
Carbohydrate, 3 g Fiber, 3 g Sugars, 6g Protein, and 750 mg Sodium