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–+ servings
Longevity Soup

Nourishing Longevity Soup for Vibrant Health and Energy

This Longevity Soup combines vegetables, beans, and herbs for a nutritious meal that supports vibrant health and energy.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons extra virgin olive oil Adds richness
  • 1 onion, diced Yellow or white onions work well
  • 2 carrots, diced Add natural sweetness
  • 2 celery stalks, diced Contributes to aromatic quality
  • 1 zucchini, diced Tender texture
  • 1 sweet potato, diced Adds sweetness and creaminess
  • 3 cloves garlic, minced Enhances flavor depth
For the Flavor Boost
  • 1 teaspoon dried oregano Provides classic flavor
  • 1 teaspoon dried thyme Adds earthy undertones
  • 2 tablespoons tomato paste Thickens the soup
  • 1 can canned diced tomatoes Introduces acidity and moisture
For Protein & Texture
  • 1 can canned cannellini beans Adds protein and creaminess
  • 1 cup cooked lentils Provides texture and additional protein
For the Broth & Seasoning
  • 6 cups vegetable broth Nourishing base
  • 2 bay leaves Infuse the soup with flavor
  • sea salt Season to taste
  • black pepper Season to taste
For The Final Touches
  • 1 cup small pasta Adds heartiness
  • 2 cups kale, chopped Provides nutrients and color
  • 2 cups baby spinach Provides nutrients and color
  • 1/4 cup fresh parsley, chopped For garnish
  • 1/4 cup grated Parmesan cheese For garnish

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, add olive oil and heat over medium heat. Once shimmering, add onion, carrots, celery, and zucchini. Sprinkle with sea salt and sauté for about 5 minutes until softened.
  2. Stir in sweet potato and cook for an additional minute while adding garlic, thyme, oregano, and tomato paste. Continue to sauté until aromatic, about 1-2 minutes.
  3. Pour in vegetable broth, diced tomatoes, cannellini beans, and lentils. Stir well and add salt and black pepper to taste. The soup should start to bubble.
  4. Add bay leaves and bring to a boil. Reduce heat to a gentle simmer, uncovered. Simmer for 20 minutes until sweet potatoes are tender.
  5. Add pasta to the simmering soup and cook for about 10 minutes until al dente, adjusting heat as necessary.
  6. Stir in kale and spinach, cooking briefly until wilted, about 1-2 minutes. Adjust seasoning if necessary.
  7. Ladle into bowls and garnish with olive oil, parsley, and Parmesan cheese. Enjoy hot.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 5000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Chop vegetables ahead for quicker preparation. Customize ingredients based on your pantry.

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