Longevity Soup
Each spoonful of this soothing soup is loaded with foods that can help promote longevity. Bite after bite boasts hearty beans, cruciferous vegetables (hello, broccoli and cauliflower!), lycopene-rich tomato broth, aromatic garlic and leafy greens. Research from the Blue Zones, areas of the world where people tend to live the longest, suggests that a nutritious diet featuring these star foods can help you feel and look amazing well into your golden years.
The pot is almost overflowing with fresh veggies—carrots, celery, onions, tomatoes, and leafy greens in addition to the broccoli and cauliflower. I thicken the soup by pureeing some of the beans with a bit of broth and the tomatoes add a wonderfully rich touch. Each cup provides countless nutrients, along with protein and fiber, but trust me, you’ll want to slurp up much more than a cup. Topped with optional nuts or seeds, this soup is sure to satisfy—I’m betting it makes a regular appearance in your weekly menu rotation.
This recipe comes from my book, Joy Bauer’s Superfood! To learn more, click here.
Try this Longevity Smoothie!
Longevity Soup
Ingredients
- 30 ounces small white beans, rinsed and drained
- 4 cups reduced-sodium vegetable or chicken broth, divided
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- 3 medium carrots, chopped
- 1 to 2 cups broccoli florets, chopped
- 1 to 2 cups cauliflower florets, chopped
- 2 cups canned crushed tomatoes
- 14.5 ounces stewed or diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 fresh rosemary sprigs
- 1 ½ teaspoon kosher salt, plus more to taste
- 2 to 3 handfuls fresh kale or spinach leaves, roughly chopped
- Ground black pepper to taste
- Chopped toasted nuts or seeds for garnish, optional
Instructions
- In a blender, combine 1 can of the white beans with 1 cup of the broth and blend until smooth. Set aside.
- Liberally coat a pot with nonstick oil spray and warm over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the celery, carrots, the remaining 3 cups broth, the broccoli, cauliflower, crushed tomatoes, stewed or diced tomatoes, oregano, basil, salt, the second can of beans, and rosemary sprigs.
- Give it a good stir to blend everything together. Bring to boil, then reduce heat and simmer, uncovered, for about 25 minutes.
- Remove the rosemary sprigs from the pot. Add the pureed white beans from the blender and kale or spinach and simmer for another 10 minutes, or until the greens wilt. Season with additional salt and pepper and top each serving with a sprinkling of nuts or seeds, if desired.
