Go Back
Hearty minestrone lentil soup in white bowl with parmesan cheese and crusty bread

Hearty Minestrone Lentil Soup

This extra hearty minestrone lentil soup is filled with vegetables and nutritious lentils in a rich tomato broth. Perfect cold-weather comfort food that's almost like a stew.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 portions
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion peeled and chopped
  • 3 carrots peeled and diced into ¼-inch pieces (about 2 cups)
  • 3 celery stalks sliced into ¼-inch pieces
  • 3 cloves garlic peeled and minced
  • 2 cans diced tomatoes 14.5 oz cans, including juice
  • 32 oz vegetable stock or chicken stock
  • 1 cup lentils brown or green
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 2 cups fresh spinach
  • 1 zucchini diced into ¼-inch pieces

Equipment

  • large pot
  • cutting board
  • sharp knife

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add onions, carrots, celery and garlic and cook until vegetables are slightly tender, about 10 minutes.
  2. Add canned tomatoes, lentils, vegetable or chicken stock, salt, pepper, basil, oregano, thyme and bring to a boil. Reduce the heat down to medium-low, cover and simmer for 30 minutes. Make sure to stir occasionally.
  3. Add the zucchini and spinach and cook an additional 10 minutes until zucchini has softened and spinach has wilted. Top with parmesan cheese and serve with bread.

Notes

Can use precooked lentils or dry lentils. If using dry lentils, may need to add additional 1 cup of broth. Brown or green lentils work best for this recipe. This soup is on the chunky side, similar to a stew. Can add 1 cup of water if you prefer soup more watery.