Description
Lentil Minestrone is a hearty and flavorful vegan soup that combines protein-rich lentils with a colorful array of vegetables. This one-pot dish is perfect for cozy family dinners or meal prep, as it’s both nutritious and satisfying. Loaded with vitamins and minerals, this recipe is quick to prepare, taking under an hour from start to finish. The best part? It tastes even better the next day, making it an ideal choice for leftovers. Enjoy the warmth and rich flavors of this comforting Italian-inspired soup any time of the year.
Ingredients
Scale
- 1 medium onion
- 2 carrots
- 2 celery ribs
- 4 cloves garlic
- 1 cup dried lentils
- 1 can cannellini beans (15 oz)
- 28 oz canned crushed tomatoes
- 2 cups fresh chopped spinach
- 4–5 cups vegetable broth
- 2 TBSP extra virgin olive oil
- 1 tsp Italian seasoning blend
- 1 tsp salt
- 1/2 tsp black pepper
- 2 dried bay leaves
- 1 cup elbow macaroni
- Warmed bakery baguette (for dunking)
- Freshly grated parmesan cheese (for topping)
- Chopped parsley (to garnish)
Instructions
- Prepare the vegetables: Dice the onion and carrots, chop the celery, and mince the garlic.
- In a large Dutch oven, heat olive oil over medium-high heat and sauté onion, carrot, and celery until tender, about 7 minutes.
- Stir in minced garlic and seasonings; cook for an additional minute.
- Add broth, water, crushed tomatoes, lentils, and bay leaves; bring to a boil.
- Reduce heat to low and simmer for 25 minutes with the pot covered.
- Stir in elbow macaroni and cannellini beans; cook until pasta is tender (about 10 minutes).
- Mix in fresh spinach just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 2 cups / 480g)
- Calories: 320
- Sugar: 8g
- Sodium: 750mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 18g
- Protein: 16g
- Cholesterol: 0mg