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Minestrone Soup with Lentils

Warm, hearty, and comforting, Minestrone Soup with Lentils is a family-friendly dish filled with tender vegetables and flavorful lentils, perfect for any cozy evening.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Italian, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils, rinsed
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups spinach or kale
  • Parmesan cheese for serving (optional)

Method
 

Preparation
  1. Start by thoroughly rinsing your lentils under cold water.
  2. In a large pot, heat a drizzle of olive oil over medium heat.
  3. Add the chopped onion and cook until translucent, about 3-4 minutes.
Cooking
  1. Add the minced garlic, chopped celery, and carrots. Sauté for another 5-7 minutes until they soften.
  2. Toss in the chopped zucchini along with the diced tomatoes—don’t forget to add their juices! Stir everything together and let it cook for about 2 minutes.
  3. Pour in the rinsed lentils and vegetable broth, followed by oregano, basil, salt, and pepper. Bring the mixture to a rapid boil.
  4. Reduce the heat to low and allow your soup to gently simmer for about 30 minutes or until the lentils and vegetables are tender.
  5. Add the spinach or kale during the last few minutes of cooking, letting it wilt into the soup.
Serving
  1. Ladle your steaming Minestrone Soup into bowls and top with a sprinkle of Parmesan cheese, if desired. Enjoy your masterpieces!

Notes

Substitutions for lentils can include cannellini beans or chickpeas. The soup can be refrigerated for up to 5 days or frozen for up to 3 months. Reheat on the stove or in the microwave with added liquid as needed.