Name: Easy Longevity Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 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; ½ tsp Dried Oregano; ½ tsp Thyme; 2 Bay Leaves; Sea Salt and Black Pepper, to taste; 1 cup Canned Cannellini Beans (or black beans or chickpeas); 1 cup Cooked Lentils (or ½ cup dried lentils); ½ cup Pasta (any small shape); 1 tbsp Olive Oil (for sautéing); 4 cups Vegetable Broth; 1 tbsp Tomato Paste; 1 tbsp Extra Virgin Olive Oil (for drizzling); 14 oz Canned Diced Tomatoes; ¼ cup Fresh Parsley, chopped; ¼ cup Grated Parmesan or Vegetarian Alternative (or vegan, finely grated)

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Introduction

Easy Longevity Soup is a wholesome and nourishing dish packed with vegetables, beans, and greens. This comforting soup is perfect for a healthy meal any day of the week, offering both flavor and nutrition in every spoonful.

The image shows a white pot filled with thick vegetable soup that has a rich orange-brown broth. Various chopped vegetables like bright orange carrots, green spinach leaves, and small off-white pasta shapes float in the soup. The surface is sprinkled with grated cheese and finely chopped herbs, giving a speckled white and green topping. The rim of the pot has some sauce stains. A shiny silver ladle is partially submerged in the soup, resting near the center. The pot sits 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 – around 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 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.
Step 2: Season with sea salt and sauté for 5 minutes until the vegetables begin to soften.
Step 3: Stir in the diced sweet potato, then add the minced garlic and cook for another minute.
Step 4: Add the dried thyme, oregano, and tomato paste. Stir well and season again with salt and pepper.
Step 5: Pour in the vegetable broth, canned diced tomatoes, beans, and cooked lentils. Season once more and stir everything together thoroughly.
Step 6: Add the bay leaves to the pot and bring the soup to a boil. Reduce heat to a simmer and cook uncovered for 20 minutes.
Step 7: Add the pasta. If the soup looks too thick, add an extra cup of water or vegetable broth. Cook for 10 minutes more until the pasta is al dente.
Step 8: Stir in the kale and spinach leaves until just wilted, about a minute. Taste and adjust seasoning with salt and black pepper if needed.
Step 9: Ladle the soup into bowls and serve topped with a drizzle of extra virgin olive oil, chopped parsley, and grated Parmesan or your preferred vegetarian or vegan alternative.

Tips & Variations

For a gluten-free version, replace the pasta with gluten-free pasta or omit it entirely and add extra beans for heartiness.
Add a dash of red pepper flakes for a subtle spicy kick.
Use dried lentils instead of cooked for a more economical option; just increase the broth and cook time accordingly.
Swap kale and spinach for other leafy greens like Swiss chard or collard greens depending on what you have on hand.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. Adding a splash of water or broth while reheating can help maintain the soup’s consistency. The soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A large white pot with blue handles holds a thick soup with chunky layers. The base layer is a rich orange tomato broth, thick and splattered along the edges of the pot. Mixed inside are small spiral pasta pieces in pale beige, bright orange carrot cubes, and dark green spinach leaves, creating a colorful and textured mix. On top, there is a generous sprinkle of finely grated white cheese and small green herb pieces, adding contrast and detail. A silver spoon with blue dots rests inside the pot, partly submerged in the soup. Around the pot on a white marbled surface, small white ramekins with chopped green herbs and a mix of white and brown spices are visible, along with a white measuring cup holding yellow oil. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use a vegan Parmesan or omit the cheese topping altogether and ensure your broth is vegetable-based.

Can I prepare this soup ahead of time?

Absolutely. This soup tastes even better the next day after the flavors have melded. Prepare it in advance and store it in the fridge, then reheat before serving.