Joy Bauer’s longevity soup | Bloom
The Today Show’s renowned nutrition, health, and lifestyle expert, Joy Bauer, recently joined Gayle Guyardo on the globally syndicated health and wellness show Bloom. During the segment, Joy shared her recipe for Longevity Soup, a nourishing dish brimming with ingredients that promote a long and healthy life. Packed with hearty beans, cruciferous vegetables, and fragrant herbs, this soup is the ultimate comfort food with a health-boosting twist.
Longevity Soup Recipe
Why It’s Special
Each spoonful of this soothing soup is loaded with nutrients and antioxidants that contribute to overall wellness and longevity. With a combination of beans, vibrant veggies, and aromatic herbs, it’s a dish that’s as delicious as it is nutritious.
Servings: 12 cups
Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes
Ingredients
2 (15-ounce) cans 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 (~1 15-ounce can)
1 (14.5-ounce) can stewed or diced tomatoes (plain or fire-roasted)
1 teaspoon dried oregano
1 teaspoon dried basil
2 fresh rosemary sprigs
1 teaspoon kosher salt (optional; adjust to taste)
2 to 3 handfuls fresh spinach leaves or kale, roughly chopped (tough stems removed)
Ground black pepper to taste
Chopped toasted nuts or seeds for garnish (optional)
Instructions
Prepare the Bean Puree
In a blender, combine 1 can of white beans with 1 cup of the broth and puree until smooth. Set aside.
Sauté the Aromatics
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.
Combine the Ingredients
Add the celery, carrots, the remaining 3 cups broth, broccoli, cauliflower, crushed tomatoes, stewed or diced tomatoes, oregano, basil, salt, the second can of beans, and rosemary sprigs. Stir to combine.
Cook the Soup
Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for about 25 minutes. Remove the rosemary sprigs from the pot.
Finish with Greens and Puree
Stir in the pureed white beans from the blender along with the spinach or kale. Simmer for another 10 minutes, or until the greens wilt. Season with salt and pepper to taste.
Serve and Garnish
Serve hot, garnished with a sprinkle of toasted nuts or seeds if desired.
Storage Tips
Store the soup in a sealed container in the fridge for up to 4 days, or freeze for up to 3 months.
When reheating, bring the soup to a simmer to ensure it’s fully heated through. For the best texture, thaw frozen soup overnight in the fridge before reheating.
