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Italian Vegetable Soup

This amazing soup is absolutely loaded with tons of nutrients to bring health and healing to our bodies.

The 2 superstars of this amazing soup are Kale and Cabbage.

Increased fruit and vegetable consumption can significantly reduce the risk of heart disease and stroke, partly due to their high amount of antioxidants.

A study was done and subjects at both Kale and Cabbage every day for 2 weeks. Guess what happened ? There was a significant increase in antioxidant activity in their blood and significant reductions in total cholesterol, LDL cholesterol, blood sugar levels and oxidized LDL.

This soup is delicious and can be made with or without the beans if you're on a low carb diet.


1 large red onion choppped

4 garlic cloves minced

2 carrots, chopped

6 cups vegetable broth (personally I use Chicken Bone broth for added health benefits)

2 celery ribs chopped

1 head of savoy cabbage chopped

1 bunch of Tuscan Kale (or any Kale, baby Kale tends to be more mild)

1 28 ounce can of organic diced tomatoes

3 tablespoons of nutritional yeast

A few dashes of red pepper flakes

1 sprig of Rosemary

1 Bay Leaf


2 15 oz cans of Cannellini beans drained and rinsed

Heat ¼ cup of water in a large pot over medium heat. Add the onion, garlic, and carrots. Cover and cook, stirring occasionally, until the vegetables have softened, about 5 minutes.

Add the vegetable broth, celery, cabbage, kale, tomatoes, beans, red pepper flakes, rosemary sprig, and bay leaf.

Bring to a boil, then lower the heat to a simmer, and continue to cook until the vegetables are very soft, about 45 minutes. Remove and discard the rosemary sprig and bay leaf, and stir in the nutritional yeast. Serve hot.

erve hot.

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