This soup is full of protective antioxidants, fibre and phytonutrients – plant compounds that protect your body from head to toe and may help balance hormones. Garlic supports the immune system, the gut and the heart – but cooking can destroy some of the healthful properties, which is why it is added late in this recipe. If you’re not a huge fan of garlic, cut it down by half or more. Ingredients (serves 4-6 people): 2 tablespoons olive oil or butter 1 large onion, chopped 3 stalks celery, minced 2 medium carrots, diced 1 teaspoon sea salt, tamari or liquid amino’s, or to taste 8-10 cloves garlic, minced 1½ litres water, or chicken or vegetable stock About 300g cooked white beans (from 2 tins, rinsed, or from about 200g dry) About 700g green leaves, chopped (spinach, kale, or chard) Freshly ground pepper and nutmeg to taste Freshly grated Parmesan cheese Instructions: Heat the oil in a large soup pot over low heat. Add the onion, celery, carrots, and salt. Cook for 10 minutes; then add...
