Go Back
–+ servings
Easy Longevity Soup

Easy Longevity Soup

Easy Longevity Soup is a colorful and nutritious dish packed with vegetables, beans, and herbs, perfect for healthy living.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with other oils like avocado if desired.
  • 1 small Onion Diced; shallots can be used for a milder flavor.
  • 2 medium Carrots Sliced; parsnips can be a good alternative.
  • 2 stalks Celery Chopped; can omit if needed.
  • 1 medium Zucchini Diced; can swap with yellow squash.
  • 1 small Sweet Potato Peeled and diced, around 1 cup; regular potatoes or butternut squash can replace it.
  • 2 cloves Garlic Minced; garlic powder can be substituted in smaller amounts.
  • 0.5 teaspoons Dried Oregano Fresh herbs can replace dried (use about three times the amount).
  • 0.5 teaspoons Thyme Fresh herbs can replace dried (use about three times the amount).
  • 1 tablespoon Tomato Paste Can substitute with crushed tomatoes for more liquid.
  • 14 oz Canned Diced Tomatoes Provides acidity and flavor; fresh tomatoes can replace if in season.
For Protein and Bulk
  • 1 cup Canned Cannellini Beans Adds protein and creaminess; black beans or chickpeas can be used as alternatives.
  • 1 cup Cooked Lentils Introduces additional protein and texture; any variety of beans can be used instead.
  • 4 cups Vegetable Broth Forms the soup base; chicken broth works if not vegetarian.
  • 2 Bay Leaves Add depth to flavor; remove before serving.
  • 0.5 cup Pasta Small shape; omit for gluten-free or use gluten-free pasta.
For the Greens
  • 1 cup Kale Shredded; Swiss chard or collard greens can be used instead.
  • 1 cup Baby Spinach
  • Sea Salt and Black Pepper For seasoning; adjust to taste.
Optional Garnishes
  • 1 tablespoon Extra virgin olive oil For drizzling.
  • 0.25 cup Fresh parsley Chopped; adds a pop of color.
  • Grated Parmesan or vegetarian/vegan alternative A delightful finishing touch.

Equipment

  • Large Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Heat the Oil: In a large Dutch oven, warm 2 tablespoons of olive oil over medium heat until shimmering.
  2. Sauté Vegetables: Add 1 small diced onion, 2 medium sliced carrots, 2 chopped celery stalks, and 1 medium diced zucchini. Sauté for about 5 minutes.
  3. Add Sweet Potato and Garlic: Stir in 1 small peeled and diced sweet potato and 2 minced garlic cloves. Cook for an additional minute.
  4. Incorporate Herbs and Tomato Paste: Add ½ teaspoon of dried oregano, ½ teaspoon of thyme, and 1 tablespoon of tomato paste. Cook for another minute.
  5. Add Broth and Other Ingredients: Pour in 4 cups of vegetable broth, add 14 oz of diced tomatoes, 1 cup of canned cannellini beans, and 1 cup of cooked lentils. Stir in 2 bay leaves.
  6. Bring to a Boil: Increase heat to high and bring the soup to a boil. Then reduce heat and simmer uncovered for 20 minutes.
  7. Add Pasta: Stir in ½ cup of small pasta. Cook for about 10 minutes or until al dente.
  8. Fold in Greens: Incorporate 1 cup each of shredded kale and baby spinach. Stir until wilted.
  9. Final Seasoning and Serve: Adjust seasoning with sea salt and black pepper as desired. Serve hot.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

This soup is versatile; feel free to customize it with seasonal ingredients and serve with crusty bread for a complete meal.

Tried this recipe?

Let us know how it was!