Lentil Minestrone Soup
Warm, hearty, and packed with nourishing ingredients, Lentil Minestrone Soup is the ultimate one-pot comfort meal that’s perfect for any season. This vegetarian twist on a classic Italian favorite combines tender green or brown lentils, vibrant veggies like zucchini, carrots, and spinach, and a medley of dried herbs for a richly flavored broth. Small pasta and a generous topping of parmesan (optional) add a satisfying touch to this soul-soothing soup. Ready in just under an hour, it’s an easy, protein-packed dish that’s ideal for weeknight dinners or meal prep. Serve it with crusty bread for a wholesome and filling experience the whole family will love! Keywords: lentil minestrone soup, vegetarian soup recipe, hearty lentil soup, easy Italian soup, healthy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 14 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 cup dry green or brown lentils, rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup small pasta (e.g., ditalini or elbow)
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Stir in the zucchini and garlic, and cook for another 2 minutes, until fragrant.
Add the canned diced tomatoes, vegetable broth, lentils, oregano, thyme, and bay leaf to the pot. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 25-30 minutes, or until the lentils are tender.
In a separate small pot, cook the pasta according to the package instructions. Drain and set aside.
Once the lentils are cooked, remove the bay leaf. Stir in the cooked pasta and baby spinach, allowing the spinach to wilt for 2-3 minutes.
Season the soup with salt and black pepper, adjusting to taste.
Serve the soup hot, topped with grated parmesan cheese if desired.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 7341 mg | 319% | |
| Total Carbohydrate | 247.5 g | 90% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 53.4 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1241 mg | 95% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 5442 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
