This soup not only tastes delicious, it’s a traditional Tuscan soup, filled with a wealth of garden vegetables. It is the ultimate cold fighting, immune building, weight maintenance soup I know.

There is a bit more effort involved than most but this recipe (or frozen for later use) lasts for days, and is well worth the effort.

Ingredients

¼ cup olive oil

2 garlic cloves, chopped

2 medium onions, chopped

2 celery stalks, chopped

4 carrots, chopped

3 large, ripe tomatoes, stem ends removed, chopped

1 bunch Swiss chard, washed, trimmed, and chopped

1 bunch kale, washed, touch ribs discarded, and chopped

½ head Savoy cabbage

2 potatoes, peeled and diced

2 cups cooked white beans with liquid or 1-15 ounce can cooked white beans

Sea salt and fresh black pepper to taste

Pinch of red pepper flakes

Filtered water

Optional garnishes

Additional extra virgin olive oil for drizzling

Nutritional Yeast or Parmesan (If no dairy allergies)

Directions

Heat the oil in a large soup pot. Add the garlic, onions, celery, and carrots. Cook until the onions begin to soften and turn translucent. Add the tomatoes and cook another 5 minutes. Add the remaining vegetables, including the beans with their liquid. Add salt and pepper and a pinch of chile pepper flakes. Add water to just cover the vegetables. Bring to a boil, reduce heat, cover, and simmer for 2 hours. Serve the soup immediately, garnishing with a drizzle of olive oil or parmesan cheese/nutritional yeast.