Lentil Minestrone

Name: Lentil Minestrone
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 12 cups
Ingredients: 1 medium onion; 2 carrots; 2 celery ribs; 4 cloves garlic; 1 tsp Italian seasoning blend; 1 tsp salt; ½ tsp black pepper; 2 TBSP extra virgin olive oil; 4-5 cups vegetable broth; 2 cups water; 28 oz canned crushed tomatoes; 1 cup dried lentils; 2 dried bay leaves; 1 cup elbow macaroni; 1 can cannelini beans; 2 cups fresh chopped spinach; warmed bakery baguette; freshly grated Parmesan cheese; chopped parsley

User Reviews

5.0

87 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
57 mins
Servings
12 cups
Calories
183 kcal
Course
Soup
Cuisine
Italian, American

Lentil Minestrone

Reese Morris

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This easy (vegan!!!) one-pot lentil minestrone soup is crazy flavorful and loaded with healthy veggies. Plan on leftovers if you can because it is totally amazing the next day! Recipe yields 12 cups or 6 bowls of soup.

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Ingredients

Servings

1 medium onion
2 carrots
2 celery ribs
4 cloves garlic (peeled, smashed, and minced)
1 tsp Italian seasoning blend
1 tsp salt
½ tsp black pepper
2 TBSP extra virgin olive oil
4-5 cups vegetable broth
2 cups water
28 oz canned crushed tomatoes
1 cup dried lentils
2 dried bay leaves
1 cup elbow macaroni
1 can cannelini beans (15 oz ) drained and rinsed
2 cups fresh chopped spinach

OPTIONAL EXTRAS

warmed bakery baguette for dunking
freshly grated Parmesan cheese for topping
chopped parsley to garnish

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Instructions

Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then mince.
Heat a large dutch oven (or heavy duty pot) to medium-high heat with 2 TBSP oil. Once oil is hot, add onion, carrot, and celery and saute until vegetables are tender, approx. 7 minutes.
Next add minced garlic, Italian seasoning, salt, and pepper and cook an addiitonal minute, stirring constantly.
Add broth, water, and crushed tomatoes (juices and all) then stir in dried green or brown lentils and bay leaves and bring pot to a boil.
Once soup is vigorously bubbling, reduce heat to a low simmer and cover. Set a timer and cook for 25 minutes.
Remove lid and increase heat to medium. Add pasta and beans and cook unti beans are heated through and pasta is tender, approx. 10 minutes (or longer depending on pasta shape/size used). Remove bay leaves when you come across them stirring the soup.
Ready to eat? Stir fresh chopped baby spinach into the soup and ladle into bowls. Enjoy piping hot with your choice of optional extras.
Leftovers can be stored in airtight containers in either the fridge or freezer. This soup is delicious the first day and even better the next!

SLOW COOKER + CROCK POT INSTRUCTIONS

Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then mince. Add vegetables, oil, spices, broth, water, crushed tomatoes, bay leaves, and dried lentils, to a large slow cooker. Cook on HIGH for 5-6 hours or LOW for 9-10 hours, until dried lentils are cooked through and veggies are tender.
After lentils are tender and cooked through, add beans and pasta. Return the lid to the pot and cook an additional 10 minutes or until pasta is al dente and tender. Remaining cook time will vary on pasta size/shape. Add your spinach, any additional seasoning to taste, and whatever toppings your heart desires. Enjoy!

Notes

Sodium content will vary based on vegetable broth used as well as salt added. I typically grab low-sodium veggie broth when it's on sale and also use salt-free Mrs. Dash Italian seasoning blend (omg so so good) for my soups. Adjust salt + pepper to taste and enjoy!
Nutrition Facts below are estimated per cup of soup using an online recipe nutrition calculator. Adjust as needed based on added toppings/swaps and enjoy!