Description
- Longevity Soup is packed with beans, vegetables, and herbs to support vibrant health and long life. Try this simple, nourishing plant-based recipe today.
Ingredients
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1 tablespoon olive oil
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1 small onion, diced
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2 medium carrots, sliced
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2 celery stalks, chopped
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1 medium zucchini, diced
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1 small sweet potato, peeled and diced (about 1 cup)
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2 garlic cloves, minced
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½ teaspoon dried oregano
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½ teaspoon dried thyme
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1 tablespoon tomato paste
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1 can (14 oz) diced tomatoes
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1 cup canned cannellini beans (or black beans or chickpeas)
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1 cup cooked lentils (or ½ cup dried lentils)
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4 cups vegetable broth
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2 bay leaves
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½ cup small pasta (like elbow, ditalini, or shells)
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1 cup shredded kale
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1 cup baby spinach
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Sea salt and black pepper, to taste
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Optional Toppings:
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1 tablespoon olive oil, for drizzling
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¼ cup chopped fresh parsley
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¼ cup grated vegetarian or vegan cheese alternative
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Instructions
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In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, celery, and zucchini. Season lightly with salt and sauté for about 5 minutes until slightly tender.
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Stir in the diced sweet potato, then add garlic and cook for another minute until fragrant.
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Mix in oregano, thyme, and tomato paste. Stir well and season again with salt and pepper.
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Pour in the vegetable broth, diced tomatoes, beans, and lentils. Add bay leaves, bring to a boil, then reduce to a simmer.
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Simmer uncovered for 20 minutes, allowing flavors to develop.
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Add the pasta and continue simmering for about 10 minutes, or until pasta is al dente. Add a bit more broth or water if the soup thickens too much.
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Stir in kale and spinach just until wilted, about 1 minute. Taste and adjust seasoning.
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Serve hot, garnished with a drizzle of olive oil, chopped parsley, and a sprinkle of cheese if desired.