Garlicky Cannellini Bean Chicken Soup

Continuing with our cold-and-flu-season theme, the recipe for today is a comforting and flavorful soup for when you’re feeling under the weather (or really for any time!).  This recipe can be adjusted easily for a vegan diet, and is just what you’ll want on that inevitable sick-day from work.  Start this recipe the night before, and you’ll be ready to cuddle up with this, a blanket, slippers and your favorite movie in no time.

Garlicky Cannellini Bean Chicken Soup

2 cups dried cannellini beans (soak overnight)
32 oz. container of chicken stock
2 cups chopped chicken (can omit if you want to make this vegan)
4 stalks celery, sliced very thin
4 carrots, sliced very thin
1 large red onion sliced thin and then chopped
4 cloves garlic chopped
1 tsp. thyme
1 tsp. marjoram
1 tsp. oregano
Salt and pepper to taste (I use smoked salt)
4 cups chopped kale

Soak beans overnight.  In the morning, add beans to a crockpot with enough water to cover and cook on low all day.


Over medium heat, add oil to a soup pot and heat, then add garlic.  Cook until toasted.  Add onion, celery, carrot, thyme, marjoram and oregano.  Allow the onions to become translucent.  Add the kale and sauté until kale is cooked through.

Add chicken or vegetable broth (I prefer Trader Joe’s Organic Vegetable Broth), beans and chicken.  Bring to a boil, then turn heat to low and simmer for about 15 minutes.  Add more spices according to taste.

ImageImageFill a bowl and get comfy!


Serves:            8
Serving Size:  1 ½ cups
Protein:          12 grams
Fiber:              8 grams

Immune-Building Chicken Soup

The holiday season is over, and we now face the long stretch of cold weather that eventually leads into spring.  We all know what that means: sniffling around the office, waking up with a sore throat, being afraid to accept your credit card back from the clerk who just sneezed all over it.  Yes, it’s the time of year we’re all afraid to get sick.  Fortunately, Tina has a wonderful recipe for Immune-Building Chicken Soup!  Give this a try and prepare your body to have a healthy, active winter.

immune soup


3 tablespoons olive oil
10 garlic cloves sliced
1 large sweet onion sliced
4 stalks celery chopped
4 carrots chopped
4 cups chopped red curly kale
2 cups cubed butternut squash
1 tsp. oregano
1 tsp. celery seed
1 tsp. thyme
salt and pepper to taste
2- 4 cups sliced chicken (I usually use the chicken I roasted from the day before)
4 cups chicken stock (I used homemade from the whole chicken I roasted plus Trader Joe’s Organic)
1/2 cup toasted pumpkin seeds


Saute garlic, onion, celery, carrots and herbs in the olive oil over medium heat in a soup pan.  Add the chicken stock and chicken and bring to a boil and then turn the heat to low.  Add chopped kale and and allow to wilt.  Add cubed butternut squash.  Continue to cook the soup on low for about 30 minutes.  When you are ready serve in bowls and top with toasted pumpkin seeds.