Description
This Italian Minestrone Soup, also known as Longevity Soup, is a hearty and nutritious vegetable-based soup packed with lentils, beans, pasta, and fresh spinach. It combines a flavorful sautéed vegetable base with tomato paste and vegetable broth, simmered to perfection for a comforting meal. This recipe features optional parmesan rind for extra umami but can be made vegan by omitting it. Ready in 45 minutes, this soup is perfect for a wholesome lunch or dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 2 garlic cloves, diced
- 2 bay leaves
- 1 potato, diced into cubes
- 3 cups spinach, roughly chopped
Liquids and Broth
- 4 cups vegetable broth (low sodium preferred)
- 2 cups water
- 2 tablespoons extra virgin olive oil
Legumes and Pasta
- ½ cup dried lentils or 1 can cooked lentils
- 1 can (15oz / 400g) cannellini beans or preferred beans
- 1 cup (4.5oz / 125g) small pasta (farfalline pastina recommended)
Seasonings and Optional Garnishes
- 3 tablespoons tomato paste
- Salt and black pepper, to taste
- Optional parmesan cheese rind (omit for vegan)
- Drizzle of extra virgin olive oil, for serving
- Chopped fresh basil or parsley, for garnish
- Black pepper and/or red pepper flakes, for garnish
- Grated parmesan cheese or pecorino, for garnish
- Crusty bread, for serving
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, celery, and bay leaves along with a pinch of salt. Sauté for about 5 minutes until the onions are translucent and the vegetables start to soften.
- Add Garlic and Tomato Paste: Add the diced garlic cloves and tomato paste to the pot. Continue sautéing for 3-5 minutes until the mixture is fragrant and the tomato paste deepens to a dark red color.
- Add Liquids and Lentils: Pour in the vegetable broth, add the diced potato, parmesan rind (if using), 2 cups of water, and dried lentils (if using). Season with salt and pepper. Bring to a boil, then lower to a simmer with a lid on for 15-20 minutes until lentils and potatoes are tender.
- Add Beans and Cook More: Stir in the canned beans and cooked lentils (if using canned ones instead of dried). Simmer with the lid on for an additional 5 minutes to heat through.
- Optional Puree: Remove 2 cups of the soup, transfer to a blender, and puree until smooth. Return the puree to the pot to thicken and enrich the soup’s texture.
- Add Pasta and Cook: Stir in the small pasta and cook until al dente, usually about 7 minutes. Adjust seasoning and add up to 1-2 cups of water if the soup becomes too thick during this time.
- Add Spinach: When the pasta is almost done but still slightly firm, add the chopped spinach. Stir it through and let it wilt for a few minutes.
- Final Touches and Serve: Remove and discard the bay leaves and parmesan rind. Serve the soup hot with an optional drizzle of extra virgin olive oil, freshly grated parmesan or pecorino cheese, chopped fresh herbs, and black or red pepper flakes. Accompany with crusty bread for a complete meal.
Notes
- For a vegan version, omit the parmesan cheese rind and garnish with nutritional yeast or vegan cheese alternatives.
- Use low sodium vegetable broth to better control the salt level in the soup.
- Small pasta like farfalline or pastina cooks quickly and adds lovely texture; adjust cooking time accordingly for other pasta shapes.
- Pureeing a portion of the soup adds thickness and creaminess without cream.
- Feel free to substitute other beans such as kidney beans or borlotti beans based on preference.
- Leftovers reheat well and flavors intensify overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian minestrone soup, vegetarian soup, lentil soup, bean soup, comforting soup, healthy soup, easy minestrone, vegetable soup
