Source: oncologiaecucina.it

Presentation

A velvety soup made with potatoes, cannellini beans, onion, garlic, vegetable broth, rosemary, sun-dried tomatoes, salt, and pepper.

Ingredients

For 4 servings:

2 large potatoes

200 g dry cannellini beans

1 onion

1 garlic clove

1 vegetable bouillon cube or 500 ml vegetable broth

1 sprig rosemary

4 sun-dried tomatoes

Salt

Pepper

Preparation

Soak the dry cannellini beans in water for at least 6 hours.

Peel and cube the potatoes and onion.

Once the cannellini beans are soft, drain them.

In a saucepan, heat 2 tablespoons of extra virgin olive oil and sauté the potatoes, onion, and cannellini beans with the rosemary.

Once the vegetables are well browned, add 500 ml of water, the vegetable bouillon cube or broth, and lower the heat.

Add more water as necessary to ensure the soup is cooked properly.

When the potatoes are cooked and the cannellini beans are soft, blend the soup with an immersion blender (minipimer) and adjust the seasoning with salt and pepper.

Slice the sun-dried tomatoes into julienne strips and garnish the soup with fresh rosemary leaves.

Allergens

• Vegetable bouillon or broth: Check the ingredients to ensure no celery or other allergens are included.
• Cannellini beans: Possible cross-reaction in case of Parietaria allergy.
• Onion: Possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it.
• Garlic: Extremely rare cases of garlic sensitivity.
• Rosemary: Possible reactivity in case of spice intolerance.
• Tomatoes: Possible cross-reaction in case of grass pollen sensitivity.

Notes

• Creams or velvety soups are often made with a base of potatoes and onions, with the third ingredient varying to give the soup its final flavor.

Safety / Intended Use

• Recommended for individuals with mucositis, diarrhea, xerostomia (dry mouth), and dysphagia (chewing and swallowing difficulties).
• Prepare in strict hygienic conditions, as it is not thermally treated b