This Lentil Minestrone Soup is a cozy, satisfying bowl packed with tender vegetables, dried lentils, elbow pasta, and cannellini beans, all simmered in a rich tomato broth.
Whether you’re craving comfort food or prepping for the week, this one-pot meal is the perfect balance of wholesome and hearty.
Why You’ll Love This Recipe
One-pot convenience – Easy cleanup, full flavor
Protein-packed – With lentils and beans
Vegetarian and filling – Nourishing and satisfying
Perfect for meal prep – Makes big batches, freezer-friendly
Customizable – Add your favorite pasta, greens, or herbs
What You’ll Need (Ingredient Highlights)
Lentils – Dried green or brown lentils hold their shape well
Vegetables – Onion, carrots, celery, garlic—the classic base
Crushed tomatoes – Rich, saucy flavor
Cannellini beans – Creamy texture and added protein
Elbow pasta – Short pasta for that minestrone heartiness
Vegetable broth – Flavorful and keeps it vegetarian
Spinach – Stirred in at the end for a nutrient boost
Italian seasoning & bay leaves – Fragrant, herbaceous finish
Pro Tips Before You Start
Use 4 cups broth for a thicker soup or 5 for more broth
No lentils? Try cooked quinoa or canned white beans
Add cheese rind – For an extra savory layer (optional)
Meal prep bonus – This soup tastes even better the next day
Serve with baguette – The perfect dunking partner
How to Make Lentil Minestrone Soup
Step 1: Prep the Vegetables
Dice 1 onion, 2 carrots, and 2 celery ribs.
Mince 4 cloves garlic.
Step 2: Sauté the Base
Heat 2 tbsp olive oil in a large pot over medium-high.
Add onion, carrots, and celery. Sauté 7 minutes until tender.
Step 3: Add Seasoning
Stir in garlic, 1 tsp Italian seasoning, 1 tsp salt, and ½ tsp black pepper.
Cook 1 minute.
Step 4: Add Broth & Lentils
Pour in 4–5 cups broth, 2 cups water, and 28 oz crushed tomatoes.
Add 1 cup lentils and 2 bay leaves. Bring to a boil.
Step 5: Simmer
Reduce to a low simmer, cover, and cook for 25 minutes.
Step 6: Add Pasta & Beans
Stir in 1 cup elbow pasta and 1 can cannellini beans.
Cook 10 minutes or until pasta is tender. Remove bay leaves.
Step 7: Finish with Spinach
Stir in 2 cups chopped spinach until wilted. Taste and adjust seasoning.
Step 8: Serve Hot
Ladle into bowls and top with grated parmesan, chopped parsley, and warm baguette, if desired.
What to Serve With Lentil Minestrone Soup
Garlic bread or baguette – For soaking up the broth
Side salad – Adds crisp, fresh contrast
Grilled cheese – Comfort food combo
Simple vinaigrette slaw – For a refreshing bite
Variations / Substitutions
Gluten-free – Use GF pasta or rice
Add zucchini or green beans – Classic minestrone veggies
Make it vegan – Skip parmesan or use a plant-based version
Swap greens – Kale or chard works too
Use canned lentils – Reduce cook time accordingly
Storage & Freezing Tips
Fridge – Store up to 4–5 days in airtight container
Freezer – Freeze in portions for up to 3 months
Reheat – On stovetop or microwave; add broth if thickened
Pasta tip – Slightly undercook if freezing to avoid mushiness
FAQs
Can I make this in a slow cooker?
Yes! Add everything except pasta and spinach.
Cook on HIGH for 5–6 hours or LOW for 9–10.
Stir in pasta and spinach during the last 30 minutes.
What lentils are best for this soup?
Green or brown lentils work best—they hold shape and texture.
Can I use canned lentils?
Yes, but reduce simmer time and add them with the pasta.
Does it freeze well?
Very well! Freeze before or after adding pasta. For best texture, cook pasta fresh.
Is this soup vegan?
Yes—just skip the cheese or use vegan parmesan.
Final Thoughts
This Lentil Minestrone Soup is a bowl of cozy, satisfying goodness.
Whether you’re feeding a family, prepping for the week, or just need a nourishing one-pot meal, this recipe is everything you want—hearty, wholesome, and full of flavor.
