Daily Life and Supportive Care During Cancer Treatment

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Spring Minestrone

A flurry of fresh herbs provides aromatic endnotes, and a splash of lemon juice adds a bright hint of spring. This is a “vegetable-centric” soup. If you want a thinner version, add one to two more cups of broth.

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In warmer months, a light vegetable soup highlighting fresh flavors from the garden is highly desirable. This soup doesn’t skimp on the veggies or legumes. Edamame (green soybeans often served at Japanese restaurants) provide added protein, fiber, and many other nutrients.

Ingredients

4 Servings

  • 1/4 cup ditalini, pastina, or other tiny pasta
  • 2 tablespoons olive oil
  • 1 leek, white and light green parts only, quartered
  • lengthwise and sliced
  • 1 small onion, finely chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 small zucchini, chopped
  • 1/2 fennel bulb, cored and chopped
  • 1 garlic clove, minced
  • 4 cups homemade chicken or vegetable broth or store-bought reduced-sodium broth
  • 1 cup canned navy beans, rinsed and drained
  • 1/2 cup frozen peas
  • 1/2 cup frozen shelled edamame
  • Salt and freshly ground black pepper
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh basil leaves
  • 1 tablespoon fresh lemon juice, optional

Tip: For the family (or when the side effect has resolved), swirl a dab of prepared pesto into the soup or top with freshly grated Parmesan cheese for more assertive flavor.

A wooden spoon sticks out of a pot of minestrone seen from overhead.

Instructions

Prepare the pasta according to the package directions for al dente (just firm). Drain and set aside.

Meanwhile, in a large stockpot over medium heat, add the oil. Saute the leek, onion, carrot, celery, zucchini, and fennel for 8 to 10 minutes, or until softened. Add the garlic and saute for1 minute.

Add the broth and bring to a boil, stirring to combine. Reduce the heat, cover, and simmer for 10 to 15 minutes, or until the vegetables are tender.

Add the navy beans, peas, edamame, and reserved pasta, and stir to combine. Season with salt and pepper.

Add the parsley, basil, and lemon juice, if desired.

Per serving

Calories: 70
Fat: 9 g
Saturated fat: 1.5 g
Cholesterol: 5 mg
Sodium: 650 mg
Carbohydrate: 35 g
Dietary fiber: 10 g
Sugars: 6 g
Protein: 12 g
Calcium: 120 mg
Potassium: 710 mg

book cover for the ACS book, hat to Eat During Cancer Treatment 2nd Editition

What to Eat During Cancer Treatment
Copyright ©2018 American Cancer Society.
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