Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium-high heat.

Add the chopped onion to the large pot and sauté, stirring occasionally, until the onion begins to soften, about 3 minutes. Stir in the garlic and cook for another 1-2 minutes.

Transfer the chopped chicken breasts to the pot and brown the chicken for 3-4 minutes, stirring occasionally. Stir in the Italian seasoning and cook for another minute.

Add 4 cups of broth, the chopped carrots, celery, tomatoes, and green beans to the pot and stir well. Add in the chopped cabbage and cover the pot and bring soup to a full boil. The cabbage will fill the pot, but don’t worry - it will cook down. After 5 minutes of cooking, remove the lid and give everything a big stir. Replace the cover and continue cooking, stirring occasionally, until cabbage and carrots have softened to your desired texture, about 40 to 60 minutes. The longer the cooking time, the more flavorful the soup will be.

Add in the chopped spinach and replace the cover. Cook for 3 minutes, or until the spinach has wilted.

Taste the soup for flavor and add sea salt and black pepper to your personal taste. If you prefer more broth in your soups, you can add an extra 2 to 4 cups of broth at any point during the cooking process. I prefer my hearty soup recipes that are nice and chunky, so I use just 4 cups of broth.

Serve soup with a dollop of sour cream and/or grated parmesan cheese on top. If you like a little tang, you can drizzle in a little lime juice or lemon juice.