Description
This Nourishing Easy Longevity Soup is a wholesome and comforting dish packed with vegetables, beans, lentils, and greens, making it a nutritious choice for a hearty meal. Combining Mediterranean flavors with a simple cooking method, this soup offers a delicious way to enjoy a balanced diet rich in fiber, protein, and vitamins. Perfect for cozy evenings or anytime you crave a warming, healthful bowl.
Ingredients
Scale
Vegetables
- 1 medium Onion
- 2 medium Carrots
- 2 stalks Celery
- 1 medium Zucchini
- 1 small Sweet Potato
- 2 cloves Garlic
- 1 cup Kale
- 1 cup Baby Spinach
Legumes & Grains
- 1 cup Cooked Lentils
- 1 cup Canned Cannellini Beans
- 0.5 cup Pasta
Liquids & Broth
- 4 cups Vegetable Broth
- 14 oz Canned Diced Tomatoes
Herbs, Spices & Seasonings
- 0.5 tsp Dried Oregano
- 0.5 tsp Fresh Thyme
- 2 Bay Leaves
- Sea Salt to taste
- Black Pepper to taste
Oils & Pastes
- 2 tbsp Olive Oil
- 1 tbsp Tomato Paste
- 1 tbsp Extra Virgin Olive Oil (for drizzling, optional)
Garnishes
- 0.25 cup Fresh Parsley (optional)
- 0.25 cup Grated Parmesan Cheese (optional)
Instructions
- Prepare the Vegetables: Peel and finely chop the onion, carrots, celery, zucchini, and sweet potato into uniform small pieces for even cooking. Mince the garlic cloves and set all prepared vegetables aside.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery and sauté for about 5-7 minutes until the vegetables soften and the onions become translucent, releasing their sweet aroma.
- Add Aromatics and Tomato Paste: Stir in the minced garlic, dried oregano, and fresh thyme, cooking for another 1-2 minutes to deepen the flavors. Then mix in 1 tablespoon of tomato paste and cook for an additional 2 minutes to allow it to caramelize slightly, enhancing the soup’s richness.
- Incorporate Liquids and Main Ingredients: Pour in the vegetable broth, canned diced tomatoes with their juices, sweet potato, canned cannellini beans, and cooked lentils. Add 2 bay leaves. Stir everything well to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer gently for about 25 minutes, or until the sweet potatoes are tender and the flavors meld beautifully together.
- Add Pasta and Greens: Add the pasta to the pot and cook uncovered for about 8-10 minutes, or until the pasta reaches your preferred tenderness. Fifteen minutes before the pasta is done, add the kale and baby spinach, stirring them into the soup to wilt and blend with the other ingredients.
- Season and Final Touches: Remove the bay leaves. Season the soup with sea salt and black pepper to taste. For an added flavor boost, drizzle 1 tablespoon of extra virgin olive oil over the top and stir gently.
- Serve with Garnishes: Ladle the hot soup into bowls and garnish each serving with fresh parsley and grated Parmesan cheese, if using. Serve immediately for the best comforting experience.
Notes
- You can substitute any cooking oil for olive oil if preferred, such as avocado or sunflower oil.
- Use gluten-free pasta if you require a gluten-free dish.
- Dried lentils can be used instead of cooked lentils but will require longer cooking time; adjust accordingly.
- Remove bay leaves before serving as they are not edible.
- Vegan options: omit Parmesan cheese or use a vegan alternative and ensure vegetable broth is vegan-friendly.
- Feel free to swap kale and spinach with other leafy greens like Swiss chard or collard greens depending on availability.
