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.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.

Step 3

Stir in the zucchini and garlic, and cook for another 2 minutes, until fragrant.

Step 4

Add the canned diced tomatoes, vegetable broth, lentils, oregano, thyme, and bay leaf to the pot. Stir well to combine.

Step 5

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.

Step 6

In a separate small pot, cook the pasta according to the package instructions. Drain and set aside.

Step 7

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.

Step 8

Season the soup with salt and black pepper, adjusting to taste.

Step 9

Serve the soup hot, topped with grated parmesan cheese if desired.

Nutrition Facts

Serving size	(2876.6g)

Amount per serving	% Daily Value*
Calories	1959.6

Total Fat 73.1g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 10.3g
Cholesterol 43.7mg	0%
Sodium 7341.2mg	0%
Total Carbohydrate 247.5g	0%
Dietary Fiber 54.4g	0%
Total Sugars 53.4g
Protein 89.2g	0%

Vitamin D 23.8IU	0%
Calcium 1240.6mg	0%
Iron 21.8mg	0%
Potassium 5442.1mg	0%

*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.

Source of Calories

Fat: 32.8%

Protein: 17.8%

Carbs: 49.4%