The crisp autumn air drew me into the kitchen one evening, stirring a craving for something warm and nourishing. A vegetable and bean soup my grandmother used to make came to mind, slow-simmered, fragrant, and comforting. Simple and wholesome, it carried a kind of warmth that lingered long after the bowl was empty.

I decided to recreate it with a few modern touches to keep it light but full of flavor. I gathered onions, carrots, celery, zucchini, sweet potatoes, and leafy greens. As the vegetables sautéed with herbs, the kitchen filled with a fragrant, inviting scent.

Adding beans, lentils, and small pasta turned the soup into a hearty meal, suitable for lunch or dinner. Once served with a drizzle of olive oil and fresh parsley, it became a dish that felt both comforting and practical, perfect for any day of the week.

Short Description

Easy Longevity Soup is a nourishing, vegetable-packed soup brimming with beans, lentils, pasta, and fresh herbs. Hearty, flavorful, and adaptable, it’s perfect for cozy family meals or health-conscious weeknight dinners.

Key Ingredients

Vegetables

1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
1 medium zucchini, diced
1 small sweet potato, diced
2 cloves garlic, minced
2 cups kale, chopped
2 cups spinach leaves

Beans, Lentils & Pasta

1 can (15 oz) cannellini beans, drained and rinsed
1 cup cooked lentils
½ cup small pasta (e.g., ditalini or small shells)

Herbs & Seasonings

1 tsp dried oregano
2 bay leaves
½ tsp fresh thyme or 1 tsp dried
Sea salt and black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)

Broth

6 cups vegetable broth (or chicken broth if preferred)
1 can (14.5 oz) diced tomatoes
1 tbsp tomato paste
Olive oil, for sautéing

Optional Garnish

Grated Parmesan or vegetarian alternative

Tools Needed

Large Dutch oven or heavy-bottomed saucepan
Chef’s knife
Cutting board
Wooden spoon
Measuring cups and spoons
Ladle

Cooking Instructions

Step 1: Sauté the Vegetables
In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add diced onion, sliced carrots, and chopped celery. Sprinkle lightly with sea salt and sauté for about 5 minutes, until the vegetables begin to soften. Stir in diced zucchini and continue cooking for 2–3 minutes.

Step 2: Add Sweet Potato and Aromatics
Stir in the diced sweet potato, then add minced garlic. Cook for an additional minute until fragrant. Sprinkle in thyme, oregano, and add 1 tbsp tomato paste, stirring to combine. Season with a pinch of salt and black pepper.

Step 3: Add Broth and Legumes
Pour in the vegetable broth and canned diced tomatoes. Add the drained cannellini beans and cooked lentils. Stir everything together thoroughly. Add bay leaves and bring the soup to a boil.

Step 4: Simmer the Soup
Reduce heat to low and let the soup simmer uncovered for 20 minutes. Stir occasionally and check the consistency, adding extra broth or water if it appears too thick.

Step 5: Cook the Pasta
Add the pasta to the soup and cook for 10 minutes more until al dente. Stir gently to prevent sticking.

Step 6: Add Leafy Greens
Stir in the kale and spinach leaves, cooking just until wilted, about 1–2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

Step 7: Serve and Garnish
Ladle soup into bowls. Drizzle with olive oil, sprinkle with chopped parsley, and add Parmesan or a vegetarian alternative if desired. Serve hot.

Why You’ll Love This Recipe

Hearty and filling without being heavy

Packed with vegetables, legumes, and wholesome pasta

Flexible and adaptable to dietary preferences

Easy to prepare with everyday ingredients

Full of comforting, layered flavors

Perfect for weeknight meals or batch cooking

Mistakes to Avoid & Solutions

Overcooked Pasta
Pasta can become mushy if added too early or cooked too long.
Solution: Add pasta at the end and cook until just al dente. Add a splash of broth if soup thickens too much.

Overcooked Greens
Adding kale or spinach too early makes them limp and dark.
Solution: Stir in greens only in the last 1–2 minutes until just wilted.

Underseasoned Soup
The soup may taste bland without careful seasoning.
Solution: Taste throughout cooking and adjust salt and pepper gradually.

Mushy Vegetables
Vegetables can lose texture if sautéed or simmered too long.
Solution: Sauté until softened, then simmer gently to keep texture.

Inconsistent Soup Consistency
The soup may be too thick or too thin depending on pasta and liquid.
Solution: Adjust with extra broth or water to reach a hearty but spoonable consistency.

Serving and Pairing Suggestions

Serve as a main course with crusty bread or a side salad

Pair with a light white wine or herbal tea for a cozy meal

Ideal for family-style dinners, allowing everyone to serve themselves

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 4 days

Reheat gently on the stovetop, adding a splash of broth to refresh consistency

Soup can be frozen in portions for up to 3 months; thaw overnight in the fridge before reheating

FAQs

1. Can I make this soup vegan?
Yes, simply omit Parmesan or use a plant-based alternative.

2. Can I use dried beans instead of canned?
Yes, soak and cook dried beans beforehand, adjusting cooking time as needed.

3. Can I prepare this soup in advance?
Absolutely. Make the soup a day ahead; flavors deepen overnight. Add pasta just before serving for best texture.

4. Can I use frozen vegetables?
Yes, adjust cooking time slightly, adding frozen vegetables a few minutes earlier in the simmering step.

5. Can I make this gluten-free?
Yes, use gluten-free pasta and check the broth to ensure it’s gluten-free.

Tips & Tricks

Chop vegetables uniformly for even cooking

Use a mix of fresh and dried herbs for a robust flavor

Stir occasionally to prevent sticking and ensure even cooking

Garnish with fresh herbs for a vibrant presentation

Recipe Variations

Hearty Lentil & Barley Soup: Swap pasta with ½ cup pearl barley; simmer until tender. Adds a nutty texture and extra fiber.

Spicy Tomato & Bean Soup: Add ½ tsp red chili flakes with oregano and thyme for a subtle kick.

Creamy Coconut Vegetable Soup: Stir in ½ cup coconut milk after adding greens for a creamy, slightly sweet variation.

Final Thoughts

This Easy Longevity Soup warms the kitchen and offers a wholesome combination of vegetables, legumes, and pasta. Its flavors blend gently during cooking, creating a satisfying and nourishing meal.

The recipe adapts easily to different ingredients, making it practical for busy weeknights. It encourages enjoying time at the table with family and friends while sharing a healthy, hearty dish.

Easy Longevity Soup

Sandra Myers

Easy Longevity Soup is a hearty, vegetable-packed soup with beans, lentils, pasta, and fresh herbs, perfect for family meals or healthy weeknight dinners.

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Ingredients

Vegetables

1 medium onion diced
2 carrots sliced
2 celery stalks chopped
1 medium zucchini diced
1 small sweet potato diced
2 cloves garlic minced
2 cups kale chopped
2 cups spinach leaves

Beans, Lentils & Pasta

1 can 15 oz cannellini beans, drained and rinsed
1 cup cooked lentils
½ cup small pasta e.g., ditalini or small shells

Herbs & Seasonings

1 tsp dried oregano
2 bay leaves
½ tsp fresh thyme or 1 tsp dried
Sea salt and black pepper to taste
2 tbsp fresh parsley chopped (for garnish)

Broth

6 cups vegetable broth or chicken broth if preferred
1 can 14.5 oz diced tomatoes
1 tbsp tomato paste
Olive oil for sautéing

Optional Garnish

Grated Parmesan or vegetarian alternative

Instructions

Sauté onion, carrots, celery, and zucchini in olive oil until slightly softened.
Add sweet potato, garlic, thyme, oregano, tomato paste, salt, and pepper; cook until fragrant.
Stir in broth, diced tomatoes, beans, lentils, and bay leaves; bring to a boil.
Simmer 20 minutes, then add pasta and cook until al dente.
Add kale and spinach until wilted, adjust seasoning, and serve with olive oil, parsley, and optional cheese.