Longevity Soup

If you’ve been craving a meal that feels like a warm hug and makes you feel like you just made a responsible life choice… hello, Longevity Soup. This is the kind of hearty, veggie-packed, bean-and-lentil beauty you can throw together on a weeknight, then smugly enjoy for lunch all week (no judgment—we love a prepared queen).

This Longevity Soup (Inspired by the Blue Zones) brings big “eat well, live well” energy without turning your kitchen into a science lab. It’s colorful, comforting, loaded with fiber and plant goodness, and it tastes like something you’d pay $14 for at a café called The Happy Sprout.

Apron on. Soup pot out. Let’s simmer our way toward greatness.

Why You’ll Love This Longevity Soup

• One pot, no drama. Everything goes into one big cozy pot. Minimal dishes = maximum joy.
• Ridiculously filling. Beans + lentils + sweet potato + pasta? That’s the “I’m not hungry 20 minutes later” combo.
• Meal-prep hero. It tastes even better the next day, like it matured emotionally overnight.
• Flexible and forgiving. Swap beans, greens, pasta shapes—this soup is chill.

Ingredients You’ll Need

Here’s what goes into this Longevity Soup (Inspired by the Blue Zones)—simple, wholesome, and easy to find:

Soup Base

• 1 tbsp olive oil
• 1 small onion, diced
• 2 medium carrots, sliced
• 2 stalks celery, chopped
• 1 medium zucchini, diced
• 1 small sweet potato, peeled and diced (about 1 cup)
• 2 cloves garlic, minced
• ½ tsp dried oregano
• ½ tsp thyme
• 1 tbsp tomato paste
• 14 oz canned 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 (ditalini, elbows, tiny shells… all welcome)
• 1 cup kale, shredded
• 1 cup baby spinach
• Sea salt + black pepper, to taste

Optional Garnishes (but highly recommended for “restaurant vibes”)

• Extra virgin olive oil, for drizzling
• Fresh parsley, chopped
• Grated parmesan or vegetarian alternative (or vegan, finely grated)

Step-by-Step: How to Make Longevity Soup

Grab a Dutch oven or a big soup pot—the kind that makes you feel like a capable adult even if your pantry is 40% snacks.

1. Sauté your veggie base.
   Heat 1 tbsp olive oil over medium heat. Add onion, carrots, celery, and zucchini. Season with sea salt and sauté for about 5 minutes, until they start to soften and smell like “something good is happening.”
2. Add sweet potato + garlic.
   Stir in the diced sweet potato. Then add garlic and cook 1 minute more. (Garlic burns fast—don’t take a phone call now.)
3. Bloom the herbs + tomato paste.
   Add thyme, oregano, and tomato paste. Stir it around so it coats the veggies. Season again lightly. This is where the flavor starts acting fancy.
4. Build the soup.
   Pour in vegetable broth, diced tomatoes, beans, and lentils. Season again and stir thoroughly—get everybody acquainted.
5. Simmer with bay leaves.
   Add bay leaves, bring to a boil, then reduce heat to a simmer. Cook uncovered for 20 minutes. Your kitchen will smell like a five-star bistro… or at least like someone who owns matching cookware.
6. Add pasta.
   Stir in the pasta and cook 10 minutes, until al dente. If the soup looks thick (it might—she’s hearty), add another cup of water or broth as needed.
7. Finish with greens.
   Add kale and baby spinach. Stir just 1 minute until wilted. Taste and adjust salt and pepper.
8. Serve like you mean it.
   Ladle into bowls and top with a drizzle of extra virgin olive oil, parsley, and parmesan (or your vegetarian/vegan alternative). That last drizzle? It’s not extra. It’s the moment.

Chef Omar’s Tips (So Your Soup Behaves)

• Don’t overcook the pasta. If you’re planning leftovers, consider cooking pasta separately and adding it to each bowl. Pasta loves to soak up broth like it pays rent.
• Want it thicker? Mash a few sweet potato cubes against the side of the pot—instant creamy texture without any cream.
• Want it brighter? A tiny squeeze of lemon at the end wakes up everything. Like coffee, but for soup.
• Beans are flexible. Cannellini beans are creamy and mild, but black beans or chickpeas totally work. Your soup, your rules.
• If your soup looks “too vegetable-y”… congratulations. That’s the point. Add more broth and pretend it’s intentional (because it is).

A Little Story From My Kitchen

This Longevity Soup became one of my go-to recipes after a week where life was doing the absolute most—work, errands, and one of those “what do we even eat?” evenings. I tossed what I had into a pot, used beans and lentils like the pantry superheroes they are, and suddenly dinner felt comforting and energizing.

Now it’s my favorite kind of recipe: forgiving, flavorful, and the next-day leftovers? Even better. That’s not magic—that’s soup physics.

FAQs About Longevity Soup (Inspired by the Blue Zones)

Keep the Cozy Coming

If you’re looking for a meal that checks all the boxes—comforting, filling, veggie-packed, and weeknight-friendly—Longevity Soup is it. Make a big pot, stash some for later, and enjoy that quiet satisfaction of having something nourishing ready to go.

And if someone asks what you’re cooking? Just smile and say: Longevity Soup (Inspired by the Blue Zones)… because it sounds impressive, and it tastes even better than it sounds.

Keep the Flavor Flowing (You’ll Love These Too!)

If this Longevity Soup (Inspired by the Blue Zones) brought warmth and wellness to your table, don’t stop here! There are plenty more cozy, nourishing recipes waiting to fill your bowl with comfort and goodness. Try one of these next and keep that wholesome, feel-good energy going:

• Tuscan White Bean Soup – Creamy, herby, and soul-warming, this Italian-inspired favorite pairs beautifully with a slice of crusty bread.
• Vegetable Barley Soup – Packed with hearty veggies and fiber-rich barley, this one’s a hug in a bowl that tastes even better the next day.
• Moroccan Instant Pot Lentils – A spiced, protein-rich dish that’s bold, fragrant, and ready faster than you’d think.
• Garlic Broccoli Stir-Fry with Chickpeas – Quick, plant-powered, and packed with crunch and flavor—perfect for busy weeknights.

If you try this recipe (or any of these delicious dishes), I’d love to hear what you think! Scroll down and leave a ⭐⭐⭐⭐⭐ review—your stars and comments help other home cooks find their next favorite comfort meal. Your feedback truly means the world to me. Happy cooking!

Longevity Soup

---

• Author: Omar
• Total Time: 55 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

A cozy, veggie-packed Longevity Soup (Inspired by the Blue Zones) made with beans, lentils, sweet potato, greens, and a rich tomato broth—perfect for meal prep and easy weeknight comfort.

---

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil

• 1 small onion, diced

• 2 medium carrots, sliced

• 2 stalks celery, chopped

• 1 medium zucchini, diced

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

• 2 cloves garlic, minced

• 1/2 tsp dried oregano

• 1/2 tsp thyme

• 1 tbsp tomato paste

• 1 (14 oz) can diced tomatoes

• 1 cup canned cannellini beans (or black beans or chickpeas), drained and rinsed

• 1 cup cooked lentils (or 1/2 cup dried lentils)

• 4 cups vegetable broth (plus more as needed)

• 2 bay leaves

• 1/2 cup small pasta (ditalini, elbows, small shells)

• 1 cup kale, shredded

• 1 cup baby spinach

• Sea salt and black pepper, to taste

Optional garnishes

• Extra virgin olive oil, for drizzling

• Fresh parsley, chopped

• Grated parmesan or vegetarian alternative (or vegan)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat olive oil over medium heat in a large Dutch oven or pot. Add onion, carrots, celery, and zucchini. Season with salt and sauté 5 minutes.

2. Stir in sweet potato. Add garlic and cook 1 minute, stirring.

3. Add oregano, thyme, and tomato paste. Stir to coat the veggies; season lightly again.

4. Pour in broth, diced tomatoes, beans, and lentils. Stir well and season with salt and pepper.

5. Add bay leaves. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes.

6. Stir in pasta. Simmer 10 minutes, until pasta is al dente. Add a splash more broth or water if the soup gets too thick.

7. Stir in kale and spinach until wilted (about 1 minute). Taste and adjust salt and pepper.

8. Serve warm with a drizzle of olive oil, parsley, and parmesan (or your preferred alternative).

Notes

Using dried lentils? Add 1/2 cup dried lentils with the broth and simmer until tender (may need 5–10 extra minutes).

Meal-prep tip: Pasta keeps absorbing broth. For leftovers, add a little extra broth when reheating—or cook pasta separately and add per bowl.

Bean swaps: Cannellini, chickpeas, or black beans all work great.

Make it vegan: Skip parmesan or use a vegan alternative.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: soup
• Method: Stovetop
• Cuisine: Mediterranean-inspired

Nutrition

• Serving Size: 1 Serving
• Calories: 260 kcal
• Sugar: 6 g
• Sodium: 650 mg
• Fat: 6 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 10 g
• Protein: 12 g
• Cholesterol: 3 mg