My latest obsession has been the Netflix series, How to Live To 100: Secrets of the Blue Zones with Dan Buettner.

I am always working on getting more plant-based food on people's plates!

Here’s a new soup I've been testing. It has as much protein as your favorite chicken soup. Plus tons of anti-inflamatory properties!

Try it!

(6 - 8 servings)

2 tablespoons extra virgin olive oil
1 yellow onion, chopped
3 stalks celery plus leaves, chopped
2 tablespoons, ginger, finely chopped (yes, it's a lot and great for you!)
2 cloves garlic, minced
2 carrots, peeled and chopped
1 big or two small parsnips, peeled and chopped
1 sweet potato, peeled and chopped
1 cup dry lentils, rinsed
4 quarts low sodium veggie stock
1-15ounce can organic white beans, drained and rinsed
1-15 ounce can organic aduki beans, drained and rinsed
1-15 ounce can black beans, drained and rinsed
2 cups fresh spinach
1/4 cup fresh parsley, chopped
Salt and pepper

Heat olive oil and sauté onion and celery for five minutes. Add ginger and garlic and saute for one minute.

Add all veggies, lentils and veggie broth.

Bring to a boil and then turn on low and simmer for 30 minutes.

Add all beans, spinach and parsley. Simmer another 15 minutes.

Salt & pepper to taste.

Serve with a big green salad and whole grain bread!