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Easy Longevity Soup Recipe

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★★★★★

4.5 from 61 reviews

This Easy Longevity Soup is a hearty, nutritious, and flavorful vegetable and bean-based soup featuring a medley of fresh vegetables, beans, lentils, and greens. Perfect for a wholesome meal that promotes wellness and longevity, it combines simple ingredients with a comforting broth, enhanced by herbs and a touch of tomato paste. Ideal for a healthy, plant-forward diet, this soup is quick to prepare and easy to customize.

Ingredients

Scale

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 (about 1 cup)
  • 2 cloves Garlic, minced
  • 1 cup Kale, shredded
  • 1 cup Baby Spinach

Herbs and Seasonings

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

Other Ingredients

  • 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, cooked)
  • 4 cups Vegetable Broth
  • ½ cup Pasta (any small shape)

Optional Garnishes

  • 1 tbsp Extra Virgin Olive Oil, for drizzling
  • ¼ cup Fresh Parsley, chopped
  • ¼ cup Grated Parmesan or Vegetarian/Vegan Alternative

Instructions

  1. 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 about 5 minutes until the vegetables start to soften.
  2. Add Sweet Potato and Garlic: Stir in the diced sweet potato, then add the minced garlic. Stir and cook for one more minute to release the garlic’s aroma.
  3. Add Herbs and Tomato Paste: Add the dried thyme, oregano, and tomato paste to the pot. Stir well to combine and season again with salt and pepper to taste.
  4. Add Liquids and Beans: Pour in the vegetable broth, canned diced tomatoes, cannellini beans, and cooked lentils. Season again, stir thoroughly to combine all ingredients evenly.
  5. Simmer Soup: Add the bay leaves to the pot and bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer uncovered for 20 minutes, allowing flavors to meld.
  6. Cook Pasta: Add the pasta to the simmering soup. If the soup appears too thick, add an additional cup of water or vegetable broth. Cook for another 10 minutes until the pasta is al dente.
  7. Add Greens and Finish: Stir in the shredded kale and baby spinach. Cook just until wilted, about a minute. Taste and adjust seasoning with more salt and pepper if needed.
  8. Serve and Garnish: Ladle the soup into bowls and garnish with a drizzle of extra virgin olive oil, chopped fresh parsley, and grated Parmesan or a vegetarian/vegan alternative as desired.

Notes

  • You can substitute any small pasta shape such as elbow macaroni, ditalini, or small shells.
  • Lentils can be used dried or pre-cooked; adjust cooking time accordingly if using dried lentils.
  • For a vegan version, omit Parmesan or use a vegan cheese alternative.
  • If the soup thickens too much during cooking, add extra broth or water to maintain desired consistency.
  • Fresh herbs like parsley can be added at the end or used as garnish to enhance freshness.
  • This soup stores well and flavors develop further after resting; refrigerate leftovers for up to 3 days.

Keywords: longevity soup, vegetable soup, healthy soup, lentil soup, vegetarian soup, easy soup recipe, plant-based soup

Find it online: https://nayabaker.com/easy-longevity-soup-recipe/