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