Serves 8 / Cruciferous vegetables, including collard greens, broccoli, and cauliflower, are particularly effective for detoxification. This no-pasta version of a classic Italian dish is light and energizing.

2 tablespoons olive oil

1 large yellow onion, diced

4 large cloves garlic, crushed

1 bunch collard greens (6-7 ounces), stems removed, cut into lengthwise into 2-inch wide strips, then crosswise into ½-inch ribbons

1 small or ½ medium zucchini, quartered lengthwise, then cut crosswise into ¼-inch slices

4 ounces green beans, stem ends trimmed, cut into 1-inch pieces (1 heaping cup)

3 ounces broccoli florets (about 1 ½ cups)

3 ounces cauliflower florets (about 1 ½ cups)

1 15-ounce can no-salt-added diced or crushed tomatoes, undrained

8 cups low-sodium chicken or vegetable broth

2 cups water

3/4 teaspoon salt

1/2 teaspoon black pepper

3 15-ounce cans cannellini beans, rinsed and drained (about 4 cups cooked)

2 tablespoons chopped fresh oregano, or 2 teaspoons dried

1-2 tablespoons raw apple cider vinegar or lemon juice

Freshly grated Parmesan cheese (optional)

1. In large soup pot, heat olive oil over medium heat. Add onion; cook, stirring frequently, until translucent, about 10 minutes. Remove from heat and add garlic; cook 1 minute, stirring to prevent burning. Return to heat and add collards; cook 2 minutes, stirring to coat. Add next 11 ingredients (everything except vinegar and cheese), cover, and bring to boil. Reduce heat and simmer 15 minutes, stirring occasionally, until vegetables are tender and soup is slightly thickened. Turn off heat and stir in 1 tablespoon vinegar or lemon juice; taste and add more vinegar and salt to brighten flavors, if desired. Divide among bowls and sprinkle with cheese, if desired.

PER SERVING: 223 cal, 17% fat cal, 4g fat, 1g sat fat, 0mg chol, 13g protein, 33g carb, 10g fiber, 433mg sodium