Introduction

This Easy Longevity Soup is a comforting and nutritious meal packed with vegetables, beans, and leafy greens. It’s perfect for warming up on a chilly day while providing plenty of wholesome ingredients to keep you fueled and satisfied.

A white bowl with a thin dark rim holds a thick, chunky soup with visible layers: the bottom layer is a reddish-orange broth filled with small pasta, green spinach leaves, and bits of vegetables, covered generously with a layer of grated pale yellow cheese. Resting inside the bowl are two golden-brown toasted bread slices leaning against the bowl's edge. A silver spoon partially rests in the bowl, angled toward the viewer. In the top right corner, there is a white bowl containing more grated cheese with a spoon inside it, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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
Optional garnishes:
- 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

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. Season with sea salt and sauté for 5 minutes until the vegetables start to soften.
Step 2: Stir in the diced sweet potato, then add the minced garlic and cook for another minute, stirring frequently.
Step 3: Add the dried thyme, oregano, and tomato paste. Stir well to combine and season again with a little salt.
Step 4: Pour in the vegetable broth, canned diced tomatoes, beans, and cooked lentils. Season with salt and pepper, then stir everything thoroughly.
Step 5: Add the bay leaves and bring the soup to a boil. Reduce the heat and let it simmer uncovered for 20 minutes.
Step 6: Add the pasta to the pot. If the soup seems too thick, add a cup of water or vegetable broth as needed. Cook for another 10 minutes until the pasta is al dente.
Step 7: Stir in the shredded kale and baby spinach. Cook for just a minute until the greens wilt. Taste and adjust seasoning with more salt and pepper if needed.
Step 8: Serve the soup hot, topped with a drizzle of extra virgin olive oil, chopped fresh parsley, and grated parmesan or a vegetarian/vegan alternative.

Tips & Variations

Swap cannellini beans for black beans or chickpeas depending on your preference or pantry availability.
Use dried lentils if you prefer; just add them earlier in the cooking process and increase broth slightly.
For a gluten-free version, replace pasta with gluten-free pasta or omit it altogether and add more beans or grains.
Add a pinch of red pepper flakes for a little heat if desired.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened too much. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

This image shows a thick vegetable soup in a white pot with visible layers of diced orange carrots, green leafy spinach, white beans, and small pasta shapes floating in a rich reddish-orange broth. The surface is sprinkled with grated cheese and chopped green herbs. A silver ladle with blue marks on its handle rests inside the pot, which has tomato sauce stains around the inner edges. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, you can use dried beans but be sure to soak and cook them fully before adding to the soup, as canned beans are already cooked and soften more quickly.

What if I don’t have kale or spinach?

You can substitute with other leafy greens like Swiss chard, collard greens, or even frozen spinach. Just add them toward the end to wilt slightly.