Description
This nutrient-dense, plant-powered longevity soup is designed to promote long-term health using fiber-rich legumes, leafy greens, and vibrant vegetables. By blending the earthiness of sweet potatoes with aromatic herbs and savory beans, this hearty broth-based meal offers sustained energy and essential vitamins for any day of the week, making it a perfect, wholesome addition to your healthy lifestyle.
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
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon tomato paste
1 (14-ounce) can diced tomatoes
1 cup canned cannellini beans, rinsed
1 cup cooked lentils
4 cups vegetable broth
2 bay leaves
1/2 cup small pasta
1 cup kale, chopped
1 cup baby spinach
Sea salt and black pepper to taste
Instructions
Heat the olive oil in a large Dutch oven or stockpot over medium heat.
Add the onion, carrots, and celery, cooking until softened.
Stir in the garlic, oregano, thyme, and tomato paste until fragrant.
Add the sweet potato, diced tomatoes, vegetable broth, and bay leaves; bring to a boil, then simmer for 15 minutes.
Add the pasta and cook for 8-10 minutes until tender.
Stir in the cannellini beans, lentils, kale, and spinach.
Cook for an additional 2-3 minutes until the greens are wilted.
Remove bay leaves, season with salt and pepper, and serve hot.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator. The pasta may absorb liquid while sitting, so add a splash of broth when reheating if necessary.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-inspired Healthy