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.