Love Your Liver White Bean Veggie Soup

I'm celebrating the first day of Spring with a new soup recipe to share! Spring is when liver energy is most intense so supporting its health and function is essential to aid the process in letting go of stored toxins and any heavy weighted feeling {physically, emotionally, and mentally} from winter.

This soup has been my go to for weeks now and I spent part of the afternoon perfecting it!

I say ‘perfecting’ it because I never measure ingredients. Cooking has always been very intuitive for me so getting the exact measurements down while creating a recipe for you guys can be a challenge.

This soup is filled with ingredients that will nourish your liver and support its health and function, which is why I’m calling it: Love Your Liver White Bean Veggie Soup :)

I wanted to make sure I had this recipe ready before my group in Mind Body GLOW (my signature mind and body cleanse) and I begin our 10 day cleanse in a few days!

I always make sure when creating recipes for my cleanses to use at least a couple of cruciferous vegetables and always garlic and onions since they contain glutathione, which is an antioxidant that is needed for the detoxification process.

This soup is soooo so delicious. And I’m all about EASY recipes that are healthy and quick to whip up! This takes about 15 minute prep time and then another 15-20 minutes once everything is simmering!

Check out the benefits of some of the star ingredients in this soup:

Garlic: Is an amazing detoxifying aid by helping to stimulate the secretion of digestive juices and has a positive effect on the lymphatic system.

Onions: Help to cleanse the liver and skin due to its antiseptic properties. Onions aid in balancing bad bacteria in the gut and they are a great blood cleanser.

Rutabaga: Assists the liver in processing harmful toxins, aids digestion and weight loss.

Broccoli: Purifies the liver and spleen, loaded with vitamins for glowing skin, stimulates detoxifying process and contains cancer fighting photochemicals.

Ingredients: (Organic is best)

  • 3 large cloves of garlic, minced

  • 1 medium sized onion, chopped

  • 1 head of broccoli, chopped

  • 1 medium sized rutabaga, peeled and chopped

  • 3 – 4 carrots, peeled and chopped

  • 2 – 3 cups of chopped kale or spinach,

  • 12 ounces of strained tomatoes (I use BioNature from Whole Foods since it does not contain any citric acid like most tomato products do. Citric acid causes inflammation and reeks havoc on your gut lining).

  • 32 oz Low Sodium Organic Vegetable Broth

  • Two 15 oz cans of white cannellini beans, drained and rinsed

  • 3 bay leaves

  • 1 tbsp dried oregano leaves

  • 1 tbsp dried basil

  • few handfuls of fresh flat parsley

  • garlic powder

  • 1 tsp sea salt

  • Ground black pepper, to taste


In a large pot, sauté the garlic and onion until fragrant and onions are translucent (about 5 minutes) in a little bit of vegetable broth.

Begin to add the carrots and cook for another 3-5 minutes. Add the rutabaga, broccoli, garlic powder to taste (this is key for extra good flavor!) oregano, basil, sea salt, and pepper to the pot and cook for another 5 minutes.

Proceed to add the kale or spinach and once the greens begin to cook down slightly, add the tomatoes, beans, veggie broth, bay leaves, parsley, and adjust spices if needed.

Turn heat up to high with a lid until soup begins to boil and then let simmer on low until the vegetables are tender. Add a couple of pinches of sea salt and ground black pepper at the end. Stir and serve with extra parsley if you'd like.

This soup is even better the next day!

Enjoy and Happy Spring!! xo

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