Creamy Pureed Cannellini Bean Soup
White cannellini beans are loaded with plant-based protein, iron, and potassium. Blending them into a thin, silky soup allows you to absorb substantial calories and minerals easily without taxing an exhausted jaw.
Gentle for fatigue, low appetite.
Ingredients
- 1/2 cup canned low-sodium cannellini beans, rinsed
- 1 cup vegetable broth
- 1/2 tsp olive oil
How to make it
- Simmer the beans and vegetable broth together in a small pot for 5 minutes.
- Puree thoroughly using an immersion blender until entirely smooth and free of skin fragments. Stir in olive oil.
A whole-food, plant-based recipe from The Simple Healing Kitchen, created by Karen Khan, RN, RD as a companion to the cookbook for people in cancer care. This is educational nutrition information only — not medical advice. Always consult your care team.