Gastric Sleeve White Bean Soup With Extra Protein And Bone Broth - cooking recipe

Ingredients

2 (15 1/2 ounce) cans white cannellini beans
1 1 head spinach or 1 head just about any green but escarole is traditional in italian white bean soup
1 (32 ounce) container chicken bone broth (Pacific foods)
4 -5 garlic cloves
2 sprigs fresh thyme, if you like it
1 pinch cayenne or 1 pinch seeds
1/4 cup fresh basil leaf, if you like it
1/4 cup flat leaf parsley, chopped
3 -4 ripe tomatoes, chopped
1 large onion, diced
1 carrot, diced
1 teaspoon black pepper
1 small zucchini or 1 small yellow squash
1 roasted red pepper, if you prefer
3 3 ounces finely chopped pancetta or 3 ounces unsmoked bacon
1 tablesppom extra virgin olive oil
parmesan cheese
salt...add after only after you add parmesan cheese
2 -3 tablespoons beef gelatin mixed in warm water

Preparation

Heat oil in pan, if using pancetta or bacon add to pan now, add onion and cook till transclucent and fat is rendered from bacon/pancetta, add the garlic and cook for 1 minute, add the carrots, thyme, cayenne seeds and cook for about 2 minutes minutes, then add the chopped Escarole till wilted and.
add the broth and beans and tomatoes, if using pepperoni instead of bacon or pancetta, add that now. Simmer for 15 minutes, add the zuchini or squash, red pepper and cook till soft. When done stir in parsely and basil leaves and parmesan cheese -- add salt if needed at this point.
Puree the soup if you are on 1st stage of soft foods. Eat it like it is after that stage. It is filled with fiber, protein, good carbs, good fat and phytonutrients. The bone broth is a good gut healer. Since it has gelatin in it, it will thicken when cooled but is easily heated back to soupy consistency. This was my go to recipe for gastric sleeve patients, they seem to tolerate it very well.