Italian Soup*

So even my mom liked this soup!  I borrowed the seasoning idea from EatingWell...which by the way includes potassium in their nutrition guidance! The recipe can be found here: http://www.eatingwell.com/recipes/chicken_spinach_pesto_soup.html


The key idea I took?  Flavoring soup with Pesto!  It is probably best to make your own pesto, as EatingWell's recipe does (basil, olive oil, Parmesan cheese, and pine nuts (optional)), to reduce sodium.  I spent a good 20 minutes reading the ingredient labels of pesto jars in the grocery store to find only two options that were not made with soy products (notice how the ingredient list does not include soy). 

Ingredients:

1 small head of cabbage
2 15oz (Eden Organic) Cannellini Beans
1 small onion
1 large red pepper
6 cups low sodium vegetable broth (or chicken)
2 cups water
1 cup frozen green peas
10oz frozen chopped spinach (optional)
1 tbsp olive oil
1/2 cup Basil Pesto
1 tbsp dried oregano
2 cloves garlic (grated)
1/2 tbsp ground pepper
1/2 tsp sea salt (optional - to taste)

Servings: A lot, easily 10 -12

1. Chop onion and red pepper.
2. In large pot or dutch oven add olive oil, onion, and red pepper.  Cook over medium heat for about 10 minutes.
3. Reduce to med-low heat and add vegetable broth, Pesto, oregano, pepper, and garlic (grate into pot).
4. Chop or shred cabbage. Add to pot.
5. Add spinach and cannellini beans.
6. Cook until cabbage is done.
7. Add water as needed or to desired soup consistency.
8. Add sea salt to taste.  If you use low salt/no salt ingredients you will need a bit of sea salt.
9. 10 minutes before serving add frozen green peas.  If you add them earlier they may dominate the soup.

*You are responsible for understanding the nutritional and mineral content of the food you consume. Not me, which is why it is not posted. I do not claim that any of the recipes in this blog necessarily meet the renal diet restrictions. I am NOT a certified dietitian.