When it comes to cooking, Italians believe in region first, country second. That’s why this recipe is my version of culinary heresy. By taking white beans—a notoriously Tuscan legume—and mixing them with saffron, which is more common to northern Italy’s Lombardi region, I’ve committed what might be considered a food felony. My defense for breaking with tradition is justified in this case: saffron is a powerful cancer-fighting spice. It’s best to soak the beans overnight before cooking them, so plan ahead.

　　

Ingredients

serves 6

　　

Beans

1 1/2 cups cannellini beans, or 1 15-ounce can drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt

　　1 teaspoon extra-virgin olive oil

　　2 sprigs fresh rosemary, or 1/4 teaspoon dried

　　2 sprigs fresh thyme, or 1/4 teaspoon dried

　　3 leaves fresh sage

　　4 cloves garlic, peeled and smashed

　　

Soup

2 tablespoons extra-virgin olive oil

　　1 3/4 cups finely diced yellow onion

　　3 cups finely diced fennel

　　Sea salt

　　1 1/2 cups peeled and finely diced carrots

　　1 1/2 cups finely diced celery

　　1 cup peeled and diced Yukon gold potato

　　2 cloves garlic, minced

　　1/4 teaspoon dried sage, or 1 tablespoon chopped fresh sage

　　1/4 teaspoon dried thyme, or 1 tablespoon fresh thyme

　　1/8 teaspoon saffron

　　8 cups Magic Mineral Broth (page 54), Chicken Magic Mineral Broth (page 55), or store-bought organic stock

　　1 tablespoon freshly squeezed lemon juice

　　1/4 cup fresh parsley, coarsely chopped

　　1/4 cup fresh basil, coarsely chopped

　　

Step 1

To cook the beans, follow the method page 110, adding the olive oil and a sachet made with the rosemary, thyme, sage, and garlic to the cooking liquid. (If using canned beans, skip this step.)

　　

Step 2

To make the soup, heat the olive oil in a soup pot over medium heat, then add the onions, fennel, and a pinch of salt, and sauté until golden, about 4 minutes. Stir in the carrots, celery, potato, garlic, and 1/4 teaspoon of salt, then add the sage, thyme, and saffron and sauté until the vegetables are soft, about 15 minutes.

　　

Step 3

Pour in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half. Add the remaining 7 1/2 cups broth and the beans, then lower the heat and simmer until the vegetables are tender and the beans are heated through, about 10 minutes. Stir in the lemon juice, parsley, basil, and another 1/4 teaspoon of salt and serve right away.

　　

variation

Step 4

For a more southern Italian flair and some added lycopene, add 1 cup of canned diced tomatoes (drained) after you add the garlic. Since tomatoes are naturally acidic, skip the lemon juice.

　　

rebecca’s notes

Step 5

This is a soup that swings well both ways, as a hearty soup or as a blended soup. If you serve it blended, top it with a generous amount of Parsley Basil Drizzle (page 187) for extra yum.

　　

storage

Step 6

Store in a covered container in the refrigerator for 5 to 7 days or in the freezer for up to 2 months.

　　

nutrition information

Step 7

(per serving)

　　

Step 8

Calories: 275

　　

Step 9

Total Fat: 4.5g (0.7g saturated, 3g monounsaturated)

　　

Step 10

Carbohydrates: 48g

　　

Step 11

Protein: 12g

　　

Step 12

Fiber: 11g

　　

Step 13

Sodium: 680mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.