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Lentil Minestrone Soup

Yummy Eats Daily
This Lentil Minestrone Soup is a cozy, nutrient-packed twist on the classic Italian soup. It’s loaded with lentils, pasta, vegetables, and cannellini beans in a rich tomato broth—finished with spinach for a wholesome, satisfying meal perfect for chilly nights or meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 290 kcal

Ingredients
  

  • 1 medium onion
  • 2 carrots
  • 2 celery ribs
  • 4 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 –5 cups vegetable broth
  • 2 cups water
  • 28 oz canned crushed tomatoes
  • 1 cup dried lentils
  • 2 bay leaves
  • 1 cup elbow macaroni
  • 1 15 oz can cannellini beans
  • 2 cups chopped spinach

Optional:

  • Parmesan cheese
  • Chopped parsley
  • Warmed baguette

Instructions
 

  • Sauté onion, carrots, celery in olive oil until tender.
  • Add garlic, seasoning, salt, and pepper; cook 1 min.
  • Stir in broth, water, tomatoes, lentils, and bay leaves. Simmer 25 mins.
  • Add pasta and beans. Cook 10 mins more.
  • Stir in spinach. Serve hot with toppings.
  • See full steps with tips & photos → https://p4pd.org/lentil-minestrone-soup/

Notes

  • Use gluten-free pasta to make this recipe gluten-free.
  • Swap spinach with kale or Swiss chard for a heartier green.
  • The soup thickens as it sits—add more broth when reheating if needed.
  • Great for meal prep and freezes well for up to 2 months.