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Lentil Minestrone
5 from 87 votes

Lentil Minestrone

Lentil Minestrone is a hearty soup featuring diced vegetables, lentils, beans, pasta, and spinach simmered in a seasoned tomato and vegetable broth. The soup offers a satisfying combination of tender lentils, soft pasta, and fresh greens with the robust flavor of Italian seasoning. It's designed as a filling meal that combines proteins and vegetables in a single pot.

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

Ingredients

  • 1 onion medium
  • 2 carrot
  • 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 crushed tomatoes canned
  • 1 cup lentils dried
  • 2 bay leaves dried
  • 1 cup elbow macaroni
  • 1 can cannelini beans (15 oz ) drained and rinsed
  • 2 cups spinach fresh chopped
OPTIONAL EXTRAS
  • baguette for dunking, warmed
  • Parmesan Cheese for topping, freshly grated
  • parsley to garnish, chopped

Instructions

    Cup of Yum
  1. Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then mince.
  2. 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.
  3. Next add minced garlic, Italian seasoning, salt, and pepper and cook an addiitonal minute, stirring constantly.
  4. 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.
  5. Once soup is vigorously bubbling, reduce heat to a low simmer and cover. Set a timer and cook for 25 minutes.
  6. 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.
  7. Ready to eat? Stir fresh chopped baby spinach into the soup and ladle into bowls. Enjoy piping hot with your choice of optional extras.
  8. 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
  1. 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.
  2. 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

  • Adjust salt and pepper to suit your preference as broth sodium varies.
  • Low-sodium vegetable broth and salt-free Italian seasoning can help control salt content.
  • Nutrition facts are approximate and depend on added toppings and ingredient variations.

Nutrition Information

Calories 183kcal (9%) Carbohydrates 32g (11%) Protein 9g (18%) Fat 3g (5%) Saturated Fat 1g (5%) Fiber 9g (36%) Sugar 5g (10%)

Nutrition Facts

Serving: 12 cups

Amount Per Serving

Calories 183

% Daily Value*

Calories 183kcal 9%
Carbohydrates 32g 11%
Protein 9g 18%
Fat 3g 5%
Saturated Fat 1g 5%
Fiber 9g 36%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.