I got this basic idea when I was Googling for soup ideas for vegans who have a cold, but the specific recipe that follows is mine. It's a very garlicky soup with beans and dark greens and just a slight hint of herbs and spices -- you could add more to your taste, but I personally don't like things too heavily seasoned when I'm sick. I make a big pot as a preventative measure and then freeze it in single servings so that I don't have to cook it when I'm not feeling well.Ingredients:2 heads (yes, heads!) garlic, smashed, peeled and roughly chopped (no need to mince it too finely)1 large or 2 small onions, chopped4 TBL olive oil1 quart vegetable brothDash each of dried basil, thyme, rosemary, oregano, and red pepper flakesCanned tomatoes -- I use one 14 oz. can of diced tomatoes. You could use more if you want a more tomato-y soup.1 can cannellini beans, rinsed1 bunch dark leafy greens (spinach, collards, kale, etc. -- I prefer kale), rinsed and choppedSalt and pepper to tasteDirections:Saute the onion in the olive oil for about 5 minutes over medium to medium-high heat. Add the garlic and the basil, thyme, rosemary, oregano, and red pepper flakes and saute for 5-7 minutes more. Add the vegetable broth, tomatoes, white beans, salt and pepper and let simmer for just a few minutes. Then add the greens, cover and simmer for 10-12 minutes until they've cooked down. Serve immediately or refrigerate/freeze for later.This really makes me feel better. Way better than chicken soup