Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Plant-based longevity soup in rustic bowl

Longevity Soup: A Delicious Plant-Based Recipe for Healthy Aging

  • Author: Cindy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Healthy Salad Recipes
  • Method: Stovetop
  • Cuisine: American

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

    • 1 tablespoon olive oil

    • 1 small onion, diced

    • 2 medium carrots, sliced

    • 2 celery stalks, chopped

    • 1 medium zucchini, diced

    • 1 small sweet potato, peeled and diced (about 1 cup)

    • 2 garlic cloves, minced

    • ½ teaspoon dried oregano

    • ½ teaspoon dried thyme

    • 1 tablespoon tomato paste

    • 1 can (14 oz) 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 small pasta (like elbow, ditalini, or shells)

    • 1 cup shredded kale

    • 1 cup baby spinach

    • Sea salt and black pepper, to taste

Optional Toppings:

    • 1 tablespoon olive oil, for drizzling

    • ¼ cup chopped fresh parsley

    • ¼ cup grated vegetarian or vegan cheese alternative


Instructions

  • 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.

  • Stir in the diced sweet potato, then add garlic and cook for another minute until fragrant.

  • Mix in oregano, thyme, and tomato paste. Stir well and season again with salt and pepper.

  • Pour in the vegetable broth, diced tomatoes, beans, and lentils. Add bay leaves, bring to a boil, then reduce to a simmer.

  • Simmer uncovered for 20 minutes, allowing flavors to develop.

  • 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.

  • Stir in kale and spinach just until wilted, about 1 minute. Taste and adjust seasoning.

  • Serve hot, garnished with a drizzle of olive oil, chopped parsley, and a sprinkle of cheese if desired.