Pastina Bean Soup Supports Nutrition in Colorectal Cancer Care

A comforting pastina and bean soup packed with fiber, protein and calories may help patients with colorectal cancer stay nourished and better tolerate treatment.

In a cooking demonstration, oncology dietitian nutritionists Michelle Mamis and Vanessa Reszko of John Theurer Cancer Center prepared the plant-based dish while explaining how each ingredient supports digestion, hydration and strength during treatment. They described olive oil as an easy way to add heart-healthy calories for patients who struggle to maintain weight. Softened vegetables such as onion, carrots and celery are sautéed or simmered to make them easier to digest, then blended to create a smooth texture that may be gentler for those experiencing nausea, diarrhea or other gastrointestinal symptoms.

Fiber remains especially important for colorectal health, they said. Soluble fiber can help slow digestion during diarrhea, while insoluble fiber supports regular bowel movements. Broth contributes hydration and, if needed, can be swapped for higher-protein options. Navy beans add both plant-based protein and soluble fiber, with about seven and a half grams of protein per half cup, making them a practical option for patients who find meat difficult to tolerate.

They also emphasized choosing whole foods over supplements to obtain vitamins and minerals together rather than in isolated forms. The soup can be blended, portioned and frozen, offering an easy, ready-to-heat meal on lower-energy days.

Pastina & Bean Soup Recipe

Ingredients:

1. 6 cups low-sodium vegetable broth
2. 2 tablespoons extra virgin olive oil
3. 1 medium yellow onion diced
4. 2 carrots peeled and diced
5. 2 celery ribs diced
6. Parmesan rind
7. Pinch of kosher salt to taste
8. 1 1/2 cups pastina or other small pasta
9. 1 can navy beans rinsed and drained
10. 1/4 cup parsley, grated Parmesan cheese

Directions: Sauté vegetables in olive oil with salt for 5 to 7 minutes. Add broth and rind, bring to a boil then simmer about 10 minutes. Discard rind and blend vegetables smooth, return to pot and add beans. Bring to a boil, stir in pastina and cook about 3 minutes. Adjust seasoning and finish with parsley and cheese.

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