Lentil Minestrone Recipe
If you are looking for a soul-warming, hearty, and nutritious soup that feels like a warm hug on a chilly day, look no further than this Lentil Minestrone. This classic Italian soup is packed full of vibrant vegetables, tender lentils, and the comforting bite of pasta, all simmered in a rich tomato broth. Every spoonful offers a beautiful blend of textures and flavors, from the earthy lentils to the fresh spinach and savory Italian herbs. Whether you serve it as a cozy weeknight dinner or a satisfying lunch, this Lentil Minestrone promises to become one of your go-to favorites in no time.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to crafting this delicious Lentil Minestrone. Each element contributes something special, whether it’s flavor, color, or texture, creating a perfectly balanced bowl.
- Medium onion: Adds sweetness and depth when sautéed until tender.
- Carrots: Bring a subtle sweetness and vibrant orange color.
- Celery ribs: Provide a refreshing, mild crunch and classic soup flavor base.
- Garlic cloves: Offer a fragrant punch and savory warmth when minced and sautéed.
- Italian seasoning blend: Infuses the soup with herbs like oregano and basil for authentic taste.
- Salt: Enhances and balances all the flavors.
- Black pepper: Brings a mild heat to round out the dish.
- Extra virgin olive oil: Used to sauté the vegetables and add richness.
- Vegetable broth: Forms the flavorful base of the soup and keeps it vegetarian-friendly.
- Water: Balances the broth for perfect consistency.
- Canned crushed tomatoes: Provide bright acidity and a luscious tomato body.
- Dried lentils: The hearty protein star of the soup, soaking up all the flavors.
- Dried bay leaves: Add subtle earthy depth while simmering.
- Elbow macaroni: Offers comforting texture and bodies the soup beautifully.
- Cannelini beans: Bring creaminess and extra protein, plus a wonderful bite.
- Fresh chopped spinach: Adds freshness, vibrant color, and a dose of nutrients when stirred in at the end.
- Warmed bakery baguette: Perfect for dunking and soaking up every last bit of soup.
- Freshly grated parmesan cheese: An optional topping that adds savory umami richness.
- Chopped parsley: A bright, fresh garnish that brings the whole dish together visually and flavor-wise.
How to Make Lentil Minestrone
Step 1: Prep Your Vegetables
Start by peeling and dicing the onion and carrots into bite-sized pieces. Finely chop the celery so it melds perfectly into the soup. Smash your garlic cloves to release their oils, then peel and mince them finely. This prep sets the flavor foundation and ensures every spoonful carries those fresh garden tastes perfectly.
Step 2: Sauté the Vegetables
Heat your dutch oven or heavy-bottomed pot over medium-high heat, then add the olive oil. Once it’s shimmering, toss in the diced onion, carrots, and celery. Let them cook, stirring occasionally, until tender and fragrant — about 7 minutes. This step unlocks the natural sweetness in the vegetables, making your soup rich and layered with flavor.
Step 3: Add Garlic and Spices
Stir in the minced garlic, Italian seasoning, salt, and black pepper. Cook for one additional minute while stirring constantly to prevent burning. This quick step wakes up those aromatic herbs and garlic, infusing the base of the soup with that signature Italian charm you love.
Step 4: Build Your Soup Base
Pour in the vegetable broth, water, and the canned crushed tomatoes along with their juices. Toss in the dried lentils and bay leaves, then give everything a good stir. Bring your pot to a lively boil. This bubbling moment is where all those simple ingredients begin to combine into something magical.
Step 5: Simmer to Perfection
Cut the heat down to low, cover the pot, and let the soup simmer gently. Set your timer for 25 minutes to allow the lentils and vegetables to cook through and all the flavors to marry. This slow simmer is key to achieving the tender texture and rich taste that makes Lentil Minestrone so irresistible.
Step 6: Add Pasta and Beans
Uncover the pot and turn the heat back to medium. Stir in the elbow macaroni and rinsed cannellini beans. Let everything cook together until the pasta is tender but still has a slight bite, about 10 minutes. As you stir, be sure to fish out and discard the bay leaves—they’ve done their job by now.
Step 7: Fresh Spinach Finale
Just before serving, stir in the fresh chopped spinach. The residual heat will wilt it beautifully, adding a pop of color and a lush leafy texture. This finishing touch turns your Lentil Minestrone into a vibrant dish bursting with layers of deliciousness.
How to Serve Lentil Minestrone
Garnishes
Sprinkle freshly grated parmesan cheese over each bowl for that perfect salty, umami boost. A scatter of chopped parsley adds brightness and a lovely fresh aroma. These simple garnishes elevate the soup, making each bowl look as wonderful as it tastes.
Side Dishes
Nothing beats a warm, crusty piece of baguette alongside this soup. It’s perfect for dipping and soaking up every flavorful drop. You can also serve a crisp green salad on the side for an extra fresh contrast if you’re looking for a well-rounded meal.
Creative Ways to Present
For a rustic feel, ladle the Lentil Minestrone into wide, shallow bowls and place a slice of toasted baguette with melted garlic butter on the side. For a cozy family meal, serve it directly from the pot at the table, letting everyone dive in and share the warmth. Adding a drizzle of extra virgin olive oil on top right before eating is a lovely way to finish the dish with a fruity richness.
Make Ahead and Storage
Storing Leftovers
This Lentil Minestrone actually tastes even better the next day as the flavors deepen and harmonize. Store leftovers in airtight containers in your refrigerator for up to 4 days, making it a convenient and nourishing option for busy days.
Freezing
If you want to keep it longer, this soup freezes wonderfully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Just make sure to leave out the pasta when freezing if you prefer it freshly cooked to avoid mushiness on reheating.
Reheating
To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s too thick. If frozen, thaw overnight in the fridge first. Stir in fresh spinach and cooked pasta after reheating for the best texture and flavor.
FAQs
Can I use other types of lentils for the Lentil Minestrone?
Absolutely! While green or brown lentils hold their shape well in this soup, red or yellow lentils will work too but tend to soften more and may make the soup thicker. Adjust cooking time as needed.
Is the Lentil Minestrone vegetarian or vegan?
This recipe is naturally vegetarian and vegan if you skip the parmesan topping or use a plant-based alternative. The vegetable broth and plant ingredients create a wonderfully flavorful, meat-free meal.
Can I make Lentil Minestrone in a slow cooker?
Yes! Combine the chopped vegetables, oil, spices, broth, water, crushed tomatoes, bay leaves, and lentils in your slow cooker. Cook on high for 5-6 hours or low for 9-10 hours. Add beans and pasta in the last 10 minutes, then stir in spinach before serving.
How can I adjust the thickness of the soup?
If you prefer a thicker soup, reduce the amount of water or broth slightly. For a thinner soup, add more liquid while cooking or when reheating. The pasta and beans also help thicken the soup naturally.
What can I do if I don’t have elbow macaroni?
You can swap elbow macaroni for any small pasta shape like ditalini, shells, or even small whole-wheat pasta. Just keep an eye on the cooking time since different pasta shapes vary in how quickly they cook.
Final Thoughts
I can’t recommend this Lentil Minestrone enough for anyone craving a nutrient-packed, comforting meal that’s easy to prepare and endlessly satisfying. Whether you’re making it for a quick weeknight dinner or to impress friends with cozy homemade flavors, this soup always delivers. Give it a try and watch how it quickly becomes a beloved staple in your kitchen!
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Lentil Minestrone Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This hearty Lentil Minestrone soup is a comforting Italian-inspired dish packed with nutritious vegetables, lentils, beans, and pasta in a savory tomato broth. Perfect for a wholesome meal, this soup is easy to prepare on the stovetop or in a slow cooker, making it ideal for busy weeknights. Topped with fresh spinach, parmesan cheese, and parsley, it’s a flavorful and satisfying vegetarian option that warms the soul.
Ingredients
Vegetables and Aromatics
- 1 medium onion, peeled and diced
- 2 carrots, peeled and diced
- 2 celery ribs, finely chopped
- 4 cloves garlic, peeled, smashed, and minced
Seasonings and Oils
- 1 tsp Italian seasoning blend
- 1 tsp salt
- 1/2 tsp black pepper
- 2 TBSP extra virgin olive oil
- 2 dried bay leaves
Liquids and Base
- 4–5 cups vegetable broth
- 2 cups water
- 28 oz canned crushed tomatoes (including juices)
Legumes and Grains
- 1 cup dried lentils (green or brown)
- 1 cup elbow macaroni
- 1 can (15 oz) cannellini beans, drained and rinsed
Fresh Additions and Garnishes
- 2 cups fresh chopped spinach
- Freshly grated parmesan cheese (for topping, optional)
- Chopped parsley (to garnish)
- Warmed bakery baguette (for dunking, optional)
Instructions
- Prep Vegetables: Peel and dice the onion and carrots, finely chop the celery, and peel, smash, and mince the garlic cloves carefully to prepare all aromatics for sautéing.
- Sauté Vegetables: Heat a large dutch oven or heavy-duty pot over medium-high heat and add 2 tablespoons of extra virgin olive oil. When hot, add the diced onion, carrots, and celery. Cook these vegetables for about 7 minutes, stirring occasionally, until they are tender and fragrant.
- Add Garlic and Seasonings: Stir in the minced garlic along with 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for an additional minute while constantly stirring to release the flavors without burning the garlic.
- Add Liquids and Lentils: Pour in 4 to 5 cups of vegetable broth, 2 cups water, and the entire 28-ounce can of crushed tomatoes including the juices. Add 1 cup dried lentils and 2 bay leaves to the pot. Stir well and bring the mixture to a rolling boil.
- Simmer the Soup: Once boiling vigorously, reduce the heat to low, cover the pot, and let it simmer gently for 25 minutes. This allows the lentils and vegetables to cook through and flavors to meld.
- Add Pasta and Beans: Remove the lid and increase the heat to medium. Add 1 cup elbow macaroni and the drained and rinsed can of cannellini beans. Continue to cook for about 10 minutes or until the pasta is tender and beans are heated through. Stir occasionally, and remove the bay leaves as you come across them.
- Finish with Fresh Spinach: Stir in 2 cups fresh chopped spinach until wilted. This adds a fresh and vibrant finish to the soup just before serving.
- Serve and Garnish: Ladle the hot soup into bowls and top with freshly grated parmesan cheese and chopped parsley as desired. Serve with warmed bakery baguette on the side for dunking to complete this comforting meal.
- Storage and Leftovers: Store any leftover soup in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave before serving.
- Slow Cooker Option: To make this soup in a slow cooker, add diced onion, carrots, celery, minced garlic, olive oil, Italian seasoning, salt, pepper, vegetable 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 lentils and vegetables are tender. Then add beans and pasta, cover again, and cook an additional 10 minutes until the pasta is al dente. Stir in fresh spinach before serving, and garnish as desired.
Notes
- Use green or brown lentils; red lentils will become too mushy for this recipe.
- Adjust the amount of vegetable broth and water based on desired soup thickness.
- For gluten-free version, substitute elbow macaroni with gluten-free pasta or omit.
- Leftover soup tastes even better after the flavors have melded overnight.
- Adding fresh spinach at the end prevents it from overcooking and keeps it vibrant.
- Bay leaves should be removed before serving as they are tough and inedible.
- Parmesan cheese adds richness but can be omitted for a vegan version.
- Slow cooker times can vary; check lentils and pasta for doneness accordingly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop or Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
Keywords: lentil minestrone, vegetarian soup, Italian soup, lentil soup, minestrone recipe, easy soup, healthy dinner
