Name: Immune Boosting Italian Broth Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 yellow onion, chopped; 2 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, chopped; 6 cups low-sodium chicken or vegetable broth; 1 (15 oz) can cannellini beans, drained; 1 tsp salt; ½ tsp black pepper; 1 sprig fresh thyme or rosemary; 2 cups kale or spinach, chopped; Juice of 1 lemon; 2 tbsp olive oil (for finishing); 2 tbsp chopped fresh parsley (for garnish)

Description

This simple Italian-inspired broth soup is packed with garlic, beans, leafy greens, and herbs for a comforting, immune-supportive meal. It’s light, nourishing, and incredibly customizable, perfect for chilly nights or whenever your body needs a little boost.

Ingredients

2 tbsp olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, chopped
6 cups low-sodium chicken or vegetable broth
1 (15 oz) can cannellini beans, drained
1 tsp salt
½ tsp black pepper
1 sprig fresh thyme or rosemary
2 cups kale or spinach, chopped
Juice of 1 lemon
2 tbsp olive oil (for finishing)
2 tbsp chopped fresh parsley (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large soup pot over medium heat.
Add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.
Pour in broth and bring to a simmer.
Add cannellini beans, salt, pepper, and herb sprig. Cover and simmer 20 minutes.
Stir in kale or spinach and simmer 5 minutes more.
Squeeze in lemon juice and drizzle with remaining olive oil.
Garnish with chopped parsley and cracked black pepper. Serve hot.

Notes

Let soup rest 15 minutes before serving to deepen flavor. For variation, stir in shredded chicken, farro, or cauliflower rice. Store leftovers in the fridge for up to 5 days or freeze before adding greens.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian