Joy Bauer’s Longevity Soup
Joy Bauer’s Longevity Soup Recipe
My husband treated me to a birthday trip to NYC and while we were there, we attended a taping of Megyn Kelly TODAY. This soup recipe has become one of my favorite things and I keep a container of it in my 'fridge most of the time. I add the spinach to the bowl and pour the heated soup over top. This way, the greens stay nice and fresh every time I have the soup. ENJOY!
Equipment
- Blender
Ingredients
- 2 15-ounce cans small white beans rinsed and drained
- 4 cups reduced-sodium broth or stock vegetable or chicken
- 1 onion chopped
- 3 cloves garlic minced
- 1/2 cup celery chopped
- 2 large carrots chopped
- 1-2 cups broccoli florets chopped
- 1-2 cups cauliflower florets chopped
- 2 cups crushed tomato canned
- 1 can 14.5 ounce stewed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 sprigs fresh rosemary
- 2-3 handfuls fresh kale or spinach roughly chopped
- 1 tsp kosher salt
- chopped nuts and/or pumpkin seeds optional
Instructions
- In a blender, puree 1 can of white beans with 1 cup of stock. Set aside
- Liberally coat a skillet with oil spray and warm over medium heat. Add the onions and garlic and sauté until soft, about 5 minutes. Add the remaining ingredients (except kale or spinach); celery, carrots, stock, broccoli, cauliflower, dried oregano, dried basil, stewed tomatoes, crusted tomatoes, the second can of beans, rosemary sprigs and salt.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 25 minutes.
- Remove the rosemary sprigs.
- Add the stock and white bean mixture, then add in kale or spinach, stir, then simmer for an additional 10 minutes, or until kale (or spinach) wilts. Add more salt and pepper to taste and top each serving with a sprinkling of optional chopped nuts or pumpkin seeds