Ever look at Christie Brinkley and wonder how the heck the 59-year-old former model looks so darn good? Chalk it up to years of meatless Mondays.
The mother of three, who’s graced over 500 magazines and been the face of CoverGirl for over 30 years, attributes her wrinkle-free visage and fit-as-a-fiddle physique to a strict vegetarian lifestyle. “Nutrition has always played a huge role in my life,” Brinkley once told People. “I became a vegetarian when I was 13, and then got my entire family to become vegetarians.”
When it comes to her kids’ nutrition, the model-turned-actress has one surefire rule: “I go for as many colors as possible in a day,” she told Shape. “That’s my main concept for making sure my kids get all the nutrients—making sure they get the deep greens, yellows and reds and purples, all of that. That’s just an overarching concept to the way I like to eat.”
To incorporate some color into your family’s diet, try Brinkley’s vegetable soup and don’t be afraid to improvise by tossing in some of your favorite, vibrant veggies in season now. Who knows, the fountain of youth might be right under our noses—or at the bottom of our soup bowls.
Christie Brinkley’s White Bean Vegetable Soup
Ingredients:
1 cup uncooked dry navy beans
2 tablespoons olive oil
1 medium white onion, chopped
3 garlic cloves, minced
3 medium russet potatoes, cut into 1/2-inch cubes
2 large carrots, sliced
1 stalk celery, chopped
1-1/2 cups sliced cabbage
1 tablespoon fresh parsley, finely chopped
2 teaspoon vegetable flavor instant bouillon
1 bay leaf
Serves 6-8.