Longevity Soup Recipe

Introduction

Longevity Soup is a hearty, nutrient-packed recipe brimming with fresh vegetables, beans, and greens. It’s perfect for a cozy meal that supports wellness and comfort. This colorful soup is both delicious and easy to prepare, making it a wonderful addition to your weekly menu.

Ingredients

• 1 tbsp Olive Oil
• 1 small Onion, diced
• 2 medium Carrots, sliced
• 2 stalks Celery, chopped
• 1 medium Zucchini, diced
• 1 small Sweet Potato, peeled and diced (about 1 cup)
• 2 cloves Garlic, minced
• ½ tsp Dried Oregano
• ½ tsp Thyme
• 1 tbsp Tomato Paste
• 14 oz Canned Diced Tomatoes
• 1 cup Canned Cannellini Beans (or black beans or chickpeas)
• 1 cup Cooked Lentils (or ½ cup dried lentils)
• 4 cups Vegetable Broth
• 2 Bay Leaves
• ½ cup Pasta (any small shape)
• 1 cup Kale, shredded
• 1 cup Baby Spinach
• Sea Salt and Black Pepper, to taste
• 1 tbsp Extra Virgin Olive Oil (for drizzling)
• ¼ cup Fresh Parsley, chopped
• ¼ cup Grated Parmesan or Vegetarian/Vegan Alternative

Instructions

1. Step 1: Heat the olive oil over medium heat in a large Dutch oven or pan. Add the diced onion, sliced carrots, chopped celery, and diced zucchini.
2. Step 2: Season with sea salt and sauté for 5 minutes until the vegetables start to soften.
3. Step 3: Stir in the diced sweet potato, then add the minced garlic and cook for another minute.
4. Step 4: Add the dried thyme, oregano, and tomato paste. Stir well and season again with salt and pepper.
5. Step 5: Pour in the vegetable broth, canned diced tomatoes, beans, and lentils. Stir everything together thoroughly and season as needed.
6. Step 6: Add the bay leaves, bring the soup to a boil, then reduce heat to a simmer. Cook uncovered for 20 minutes.
7. Step 7: Add the pasta to the pot. If the soup feels too thick, add a cup of water or more vegetable broth to loosen it. Cook for 10 more minutes until the pasta is al dente.
8. Step 8: Stir in the kale and spinach leaves until just wilted, about a minute. Taste and adjust salt and pepper if needed.
9. Step 9: Serve the soup in bowls, drizzled with extra virgin olive oil, and topped with fresh parsley and grated Parmesan or your preferred vegetarian or vegan alternative.

Tips & Variations

• Use different types of beans or lentils for variety, such as red lentils or kidney beans.
• Swap the pasta for gluten-free options if you need a gluten-free meal.
• Add a squeeze of lemon juice just before serving to brighten the flavors.
• For a thicker soup, reduce the amount of broth or cook uncovered longer to concentrate flavors.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use a vegan Parmesan alternative or omit the cheese topping altogether. The soup is naturally packed with plant-based ingredients.

Can I use dried lentils instead of cooked?

Absolutely. Use about half the amount of dried lentils (½ cup) and add them along with the beans and broth. They will cook during the simmering step.

Longevity Soup Recipe

Print Recipe

★★★★★

4.5 from 54 reviews

A wholesome and nutrient-packed Longevity Soup featuring colorful vegetables, beans, lentils, and greens simmered in a flavorful tomato and herb broth. This comforting, vegetarian-friendly soup is perfect for a healthy, hearty meal that supports overall well-being and longevity.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 tbsp Olive Oil
• 1 small Onion, diced
• 2 medium Carrots, sliced
• 2 stalks Celery, chopped
• 1 medium Zucchini, diced
• 1 small Sweet Potato, peeled and diced (around 1 cup)
• 2 cloves Garlic, minced
• 1 cup Kale, shredded
• 1 cup Baby Spinach

Herbs and Seasonings

• ½ tsp Dried Oregano
• ½ tsp Thyme
• Sea Salt and Black Pepper, to taste
• 2 Bay Leaves

Legumes and Grains

• 1 cup Canned Cannellini Beans (or black beans or chickpeas)
• 1 cup Cooked Lentils (or ½ cup dried lentils)
• ½ cup Pasta (any small shape works)

Liquids and Extras

• 1 tbsp Tomato Paste
• 14 oz Canned Diced Tomatoes
• 4 cups Vegetable Broth
• 1 tbsp Extra Virgin Olive Oil (for drizzling)
• ¼ cup Fresh Parsley, chopped
• ¼ cup Grated Parmesan or Vegetarian Alternative (or vegan, finely grated)

Instructions

1. Prepare and sauté vegetables: Heat the olive oil over medium heat in a large Dutch oven or pan. Add the diced onion, sliced carrots, chopped celery, and diced zucchini. Season with sea salt and sauté for 5 minutes until starting to soften.
2. Add sweet potato and garlic: Stir in the diced sweet potato, then add the minced garlic and stir for one more minute to release the aromas.
3. Add herbs and tomato paste: Mix in the dried thyme, oregano, and tomato paste. Stir well and season again with salt and pepper.
4. Add liquids, beans, and lentils: Pour in the vegetable broth, canned diced tomatoes, canned beans, and cooked lentils. Season again to taste and stir everything together thoroughly.
5. Simmer the soup: Add the bay leaves, bring the soup to a boil, then reduce heat to a simmer. Cook uncovered for 20 minutes to blend the flavors.
6. Cook pasta: Add the pasta to the pot. If the soup looks too thick, add another cup of water or vegetable broth as needed. Continue cooking for 10 minutes more until the pasta is al dente.
7. Add greens and finish seasoning: Stir in the shredded kale and baby spinach until wilted, about a minute. Taste and adjust salt and pepper as desired.
8. Serve and garnish: Ladle the soup into bowls and drizzle with extra virgin olive oil. Top with fresh parsley and grated Parmesan cheese or your preferred vegetarian or vegan alternative.

Notes

• You can substitute lentils with dried ones; just ensure they’re cooked before adding if preferred.
• The pasta shape can be any small variety such as elbow macaroni, ditalini, or small shells.
• Use vegetable broth for a vegan or vegetarian version and choose a plant-based parmesan alternative to keep it vegan.
• Add extra broth or water if the soup becomes too thick during cooking.
• Feel free to swap kale and spinach with other leafy greens such as Swiss chard or collards.

Keywords: Longevity Soup, Healthy Soup, Vegetarian Soup, Vegetable Soup, Lentil Soup, Bean Soup, Mediterranean Soup, Comfort Food, Nutritious Soup