Easy Longevity Soup Recipe

Introduction

Easy Longevity Soup is a nourishing and hearty vegetable soup packed with wholesome ingredients and vibrant flavors. It’s perfect for a cozy meal that supports wellness and comfort in every spoonful.

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 works)
• 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, add the minced garlic, and cook for one more minute, stirring frequently.
4. Step 4: Add the 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. Season once more and stir everything together thoroughly.
6. Step 6: Add the bay leaves, bring the soup to a boil, then reduce the heat to a simmer. Cook uncovered for 20 minutes.
7. Step 7: Add the pasta. If the soup becomes too thick, add an extra cup of water or vegetable broth. Cook for an additional 10 minutes until the pasta is al dente.
8. Step 8: Stir in the shredded kale and baby spinach, cooking just until wilted, about one minute. Taste and add more salt and pepper if needed.
9. Step 9: Serve the soup in bowls, drizzling with extra virgin olive oil and topping with chopped parsley and grated parmesan or your preferred vegetarian or vegan alternative.

Tips & Variations

• Use dried lentils if you don’t have cooked ones; just increase cooking time accordingly.
• Substitute any small pasta shape you like, or use gluten-free pasta if preferred.
• Add a splash of lemon juice before serving for a fresh, bright note.
• Swap kale and spinach for Swiss chard or collard greens if desired.

Storage

Store leftovers 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 water or broth if the soup has thickened. This soup also freezes well for up to 2 months; thaw overnight 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 itself is naturally plant-based.

Can I use dried lentils instead of cooked lentils?

Yes, but if using dried lentils, add them earlier in the cooking process with the broth and allow extra cooking time until tender.

Easy Longevity Soup Recipe

Print Recipe

★★★★★

4.8 from 144 reviews

This Easy Longevity Soup is a hearty, nutritious vegetable soup packed with vibrant flavors and wholesome ingredients. Featuring a medley of fresh veggies, beans, lentils, and pasta, this comforting one-pot meal is perfect for supporting health and longevity. Lightly seasoned with herbs and enriched with a tomato base, it’s an ideal savory soup for any season, offering both warmth and nourishment.

• Author: Lila
• 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 and Aromatics

• 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
• ¼ cup Fresh Parsley, chopped

Herbs and Seasonings

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

Legumes, Grains and Others

• 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
• ½ cup Pasta (any small shape works)
• 1 tbsp Extra Virgin Olive Oil (for drizzling)
• 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 and cook for another minute until fragrant.
3. Season with Herbs and Tomato Paste: Add thyme, oregano, and tomato paste to the pan. Stir well and season again with salt and pepper to taste.
4. Add Liquids and Legumes: Pour in the vegetable broth, canned diced tomatoes, canned beans, and cooked lentils. Season again, then stir everything together thoroughly to combine.
5. Simmer Soup: Add the bay leaves, bring the soup to a boil, then reduce heat to a simmer. Cook uncovered for 20 minutes, allowing flavors to meld and vegetables to soften.
6. Cook Pasta: Add the pasta to the simmering soup. If the soup becomes too thick, add an extra cup of water or vegetable broth. Continue cooking for about 10 minutes until the pasta is al dente.
7. Add Greens: Stir in the kale and baby spinach. Cook just until the greens are wilted, about 1 minute. Taste and adjust seasoning with more salt and pepper if needed.
8. Serve: Ladle the soup into bowls and drizzle with extra virgin olive oil. Top with chopped fresh parsley and grated Parmesan or your preferred vegetarian or vegan cheese alternative. Serve warm and enjoy!

Notes

• You can substitute the canned beans and lentils with other legumes of your choice like chickpeas or black beans.
• If using dried lentils, cook them beforehand or increase simmering time accordingly.
• This soup freezes well; store leftovers in an airtight container for up to 3 months.
• For a vegan version, use a plant-based cheese alternative instead of Parmesan.
• Adjust the pasta quantity or type according to dietary preference — gluten-free pasta works well for those avoiding gluten.
• Adding a squeeze of fresh lemon juice before serving enhances the brightness of flavors.

Keywords: longevity soup, healthy vegetable soup, lentil soup, bean soup, easy soup recipe, vegetarian soup, hearty soup, one-pot meal, Mediterranean soup