If you’ve been craving a cozy, vegetable-packed dinner that practically makes itself, this Lentil Minestrone recipe is about to become your new weeknight best friend. Picture this: a pot simmering on the stove (or slow cooker), the smell of garlic and herbs filling your kitchen, and a big bowl of hearty soup waiting to warm you up from the inside out. That’s the kind of meal I grew up with in Texas, and it’s the kind of comfort I love bringing into my New York kitchen today.
The beauty of this dish? It’s vegan, one-pot, and makes enough for lunch leftovers (which, let’s be honest, often taste even better the next day).
Table of Contents
Why You’ll Love This Lentil Minestrone Recipe
- One-pot wonder = fewer dishes (hallelujah).
- Packed with fiber and protein from lentils and beans.
- Freezer-friendly and meal-prep approved.
- Flexible: add your favorite veggies, change the pasta, or toss in some zucchini if it’s lurking in your fridge.
- It makes 6 generous bowls, which means tomorrow’s lunch is sorted.
What Does Lentil Minestrone Taste Like?
Think of it as Italian minestrone’s hearty cousin. You’ve got the tomato-rich broth, the herby base of onion, carrot, and celery, and that velvety bite of lentils that makes it extra satisfying. It’s savory, earthy, and just the right amount of cozy. With a sprinkle of parmesan or a chunk of crusty bread for dunking, it’s downright dreamy.
Ingredients You’ll Need for Lentil Minestrone Recipe
When it comes to making this Lentil Minestrone recipe, the real magic is in the fresh vegetables, hearty lentils, and simple pantry staples that come together in one pot. You don’t need anything fancy here—just honest, wholesome ingredients that transform into a comforting soup. Let’s walk through them together:
- Onion (1 medium) – the foundation of flavor. A diced yellow onion adds just the right amount of sweetness as it cooks.
- Carrots (2 medium) – chopped carrots bring a natural sweetness and a pop of color. If you’re using larger carrots, peel them for a smoother texture.
- Celery (2 ribs) – earthy, slightly salty, and essential for that classic minestrone taste.
- Garlic (4 cloves, minced) – fresh garlic is non-negotiable here. It infuses the broth with a bold, savory kick.
- Italian seasoning blend (1 teaspoon) – a mix of oregano, basil, thyme, and rosemary that gives this dish its cozy Italian flavor. If you’ve got homemade seasoning, even better.
- Salt (1 teaspoon) + black pepper (½ teaspoon) – the classic duo for balance. Always taste as you go since broths can vary in saltiness.
- Olive oil (2 tablespoons) – sautéing your veggies in extra virgin olive oil builds that rich, rustic base.
- Vegetable broth (4–5 cups) – use a good-quality broth, preferably low-sodium so you can adjust seasoning yourself.
- Water (2 cups) – stretches the broth and keeps the soup from being too thick.
- Crushed tomatoes (28 oz can) – tomatoes bring depth, acidity, and body to the soup. Don’t drain the juices—you’ll want every drop.
- Dried lentils (1 cup) – brown or green lentils hold their shape best and soak up all the herby tomato goodness.
- Bay leaves (2 dried) – add a subtle layer of flavor; just don’t forget to fish them out before serving.
- Elbow macaroni (1 cup) – the pasta gives minestrone its heartiness. Any small pasta shape works if that’s what you have on hand.
- Cannellini beans (15 oz can, drained & rinsed) – creamy white beans double up the protein and make the soup extra satisfying.
- Spinach (2 cups, fresh and chopped) – stirred in at the very end so it stays vibrant and bright.
Optional extras to make it irresistible:
- A warm bakery baguette for dunking (because every good soup deserves bread).
- Freshly grated parmesan for topping (skip if you’re keeping it vegan).
- A sprinkle of chopped parsley for freshness and color.
This combination is what makes Lentil Minestrone recipe stand out—it’s hearty without being heavy, full of vegetables, and deeply satisfying. If you’re into nourishing, veggie-forward meals, you might also love my Roasted Veggie Chickpea Bowls, which use a similar mix of wholesome ingredients.
How to Make Lentil Minestrone Recipe (Step by Step)
Making this Lentil Minestrone recipe is easier than you might think. With just one pot, a handful of fresh vegetables, and some pantry staples, you’ll have a warm and hearty soup on the table in under an hour. Let’s break it down step by step so you feel completely confident when you make it at home.
Step 1: Prep the vegetables
Start by peeling and dicing one medium onion and two carrots. Chop up two celery ribs and mince four cloves of garlic. Don’t worry about perfect cuts—the soup simmers long enough that everything softens beautifully. Prepping everything before you start cooking makes the process smooth and stress-free.
Step 2: Build the flavor base
Heat two tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add your onion, carrot, and celery. Cook for about 7 minutes, stirring occasionally, until the veggies are tender and starting to caramelize. This step lays the foundation of flavor.
Next, toss in the garlic, Italian seasoning, salt, and pepper. Stir constantly for about one minute—this “blooms” the spices, waking up all those fragrant oils so your soup tastes rich and herby.
Step 3: Add the broth and lentils
Pour in 4–5 cups of vegetable broth and 2 cups of water, then add a 28-ounce can of crushed tomatoes (juices and all). Stir well so the flavors blend together.
Now, stir in one cup of dried lentils and two bay leaves. Increase the heat and bring the soup to a rolling boil. Once it’s bubbling, reduce the heat to low, cover with a lid, and let it simmer for 25 minutes. During this time, the lentils soften and soak up all the tomato-herb goodness.
Step 4: Cook the pasta and beans
After 25 minutes, remove the lid and turn the heat up slightly to medium. Stir in one cup of elbow macaroni and one can of drained cannellini beans. Simmer for about 10 minutes, or until the pasta is tender but not mushy. Stir occasionally so the pasta doesn’t stick to the bottom of the pot.
Pro tip: taste the broth here and adjust seasoning with extra salt or pepper if needed.
Step 5: Finish with greens
Once the pasta is cooked, remove the bay leaves. Just before serving, stir in two cups of fresh spinach. The heat from the soup will wilt it down instantly, adding a bright green pop and a boost of nutrients.
Step 6: Serve and enjoy
Ladle the Lentil Minestrone recipe into bowls while it’s piping hot. Add a sprinkle of parmesan (if not keeping it vegan) and a little chopped parsley for freshness. Serve with a crusty baguette on the side for dunking—it’s the perfect finishing touch.
Slow Cooker Method (Crock Pot)
If you’d rather set it and forget it, this soup is perfect for the slow cooker.
- Add onion, carrots, celery, garlic, spices, broth, water, crushed tomatoes, bay leaves, and lentils to your slow cooker.
- Cook on HIGH for 5–6 hours or LOW for 9–10 hours, until the lentils are tender.
- Stir in the pasta and beans, cover, and cook for another 10 minutes or until pasta is al dente.
- Add spinach at the very end, then serve hot.
This method is a lifesaver on busy weekdays—just like my Hearty Ground Turkey Soup, another one-pot wonder that comes together beautifully in the slow cooker.
Tips and Tricks for Perfect Lentil Minestrone
- Don’t overcook the pasta: It’ll keep soaking up broth, so stop when it’s just al dente.
- Use low-sodium broth: That way, you can control the saltiness.
- Make it ahead: The flavors deepen overnight—hello, amazing leftovers.
- Storage tip: Keep pasta separate if freezing; add fresh when reheating.
- Add a kick: A pinch of red pepper flakes brings gentle heat.
Storage
- Fridge: Keeps up to 4 days in an airtight container.
- Freezer: Up to 3 months (freeze without pasta for best texture).
- Reheat: Warm gently on the stove or microwave, adding a splash of broth if it thickens.
FAQs
Can I make this gluten-free?
Yes! Just swap the elbow macaroni for your favorite gluten-free pasta.
Which lentils work best?
Stick with brown or green. Red lentils will fall apart and make it mushy.
Can I use kale instead of spinach?
Absolutely. Just chop it smaller and add earlier so it softens.
Conclusion
This Lentil Minestrone recipe is the kind of meal that makes you feel like you’ve wrapped yourself in a warm blanket—filling, flavorful, and nourishing. Whether you simmer it on the stove or let your slow cooker do the work, it’s the perfect way to feed your family (and yourself!) with love in every spoonful. Try it this week and let me know how your kitchen smells—it might just become your new favorite tradition.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Lentil Minestrone Recipe: Quick, Easy & Delicious Comfort
- Total Time: 57 minutes
- Yield: 12 cups 1x
- Diet: Vegan
Description
This easy one-pot lentil minestrone is a hearty, healthy, and vegan soup packed with veggies, lentils, and pasta. Even better the next day!
Ingredients
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery ribs, chopped
- 4 cloves garlic, peeled, smashed, and minced
- 1 tsp Italian seasoning blend
- 1 tsp salt
- 1/2 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 (green or brown)
- 2 dried bay leaves
- 1 cup elbow macaroni
- 1 (15 oz) can cannelini beans, 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
Instructions
1. Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then mince.
2. Heat a large dutch oven or heavy pot over medium-high heat with 2 tablespoons of olive oil.
3. Once oil is hot, add onion, carrot, and celery and sauté for about 7 minutes until tender.
4. Add minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute, stirring constantly.
5. Add broth, water, and crushed tomatoes with juices. Stir in dried lentils and bay leaves, then bring to a boil.
6. Once bubbling, reduce heat to a low simmer, cover, and cook for 25 minutes.
7. Remove lid and increase heat to medium. Add pasta and beans, cooking for about 10 minutes until pasta is tender and beans are heated through.
8. Remove bay leaves while stirring the soup.
9. Stir in fresh chopped spinach and cook for 1-2 minutes until wilted.
10. Serve hot, optionally topped with parmesan, parsley, or with crusty bread.
11. Store leftovers in the fridge or freezer in airtight containers. Tastes even better the next day.
Notes
For slow cooker method: Combine all ingredients except pasta, beans, and spinach in a slow cooker. Cook on HIGH for 5-6 hours or LOW for 9-10 hours. Add beans and pasta, cook an additional 10 minutes. Stir in spinach before serving.
Sodium levels vary based on broth used—opt for low-sodium if preferred. Adjust salt and pepper to taste.
This recipe yields about 12 cups of soup. Perfect for meal prep!
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Soup
- Method: Stovetop or Slow Cooker
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 cup
- Calories: 183
- Sugar: 5g
- Sodium: variable
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
Keywords: lentil minestrone, vegan soup, one-pot, healthy, plant-based, vegetable soup
