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Immunity Soup

Serves Four

The Ingredients

  • 1 tbsp EVOO

  • 1 sweet onion

  • 2-3 cloves garlic, minced

  • 1 inch knob ginger grated

  • 1 cup chopped celery

  • 1 cup chopped carrots

  • 1 tsp oregano

  • 1 tsp s + p, to start

  • 3-4 tbsp fresh chopped basil

  • 1/2 tsp cayenne pepper

  • 2 cups chopped mushrooms

  • 1/2 large head chopped green cabbage

  • 2 cans diced tomatoes

  • 1 can cannellini beans, rinsed & drained

  • 8 cups bone broth

  • 2 cups spinach or any green of your choice!

  • 2.5 tbsp fresh lemon juice, more to taste

  • Banza (or whole wheat) pasta (more or less to liking!)

  • Toppings: avocado, basil, nutritional yeast

The Instructions

  • In a large pot or dutch oven, heat EVOO over medium heat. Add the onion, celery, and carrots and sauté for five minutes. Add the garlic and ginger and sauté a few minutes longer. Add oregano, basil, and cayenne pepper and sauté 1 more minute.

  • Add cabbage and mushrooms to pot and sauté for 10 minutes. Then add the tomatoes, bone broth, and beans and bring to a simmer and then slight boil, stirring occasionally. Add the greens, lemon juice, and pasta. Reduce to a low simmer and and cook for roughly 30 minutes or so. Top with avocado, basil and nutritional yeast! Mmmm!


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