This easy (vegan!!!) one-pot lentil minestrone soup is crazy flavorful and loaded with healthy veggies. Plan on leftovers if you can because it is totally amazing the next day!
HOLY COW THIS SOUP!!!!
What started out as a fun kitchen experiment with a bag of dried lentils turned into the kind of bowl-licking deliciousness that you literally do a happy dance over.
Especially when you realize there’s enough to squirrel away for the following day!
In fact, I was so excited for the leftovers that I almost didn’t share them.
Not gonna lie, I was bummed when Paul walked in while I was reheating the soup and helped himself to half. Given the opportunity, I would have eaten the whole thing myself!
Clearly I need to make this soup again. STAT.
Lemme at those lentils!!!
Easy One-Pot Lentil Minestrone
There’s a lot I love about this soup.
The flavors, first of all, are so completely magical that I’m having a hard time writing this recipe up right now without running into the kitchen to make another batch.
It’s also a meal prep superstar and can be made in advance to be reheated all week long for fast and cozy comfort food.
You can keep leftover bowls of this baller soup in the fridge for 4-5 days or freeze it for up to a month.
Can I make this soup in a Crock-Pot?
I usually make this lentil soup stove-top in my trusty dutch oven but you can also use your slow cooker if you prefer. I’ll toss both instructions in the recipe card for ya!
This easy (vegan!!!) one-pot lentil minestrone soup is crazy flavorful and loaded with healthy veggies. Plan on leftovers if you can because it is totally amazing the next day! Recipe yields 12 cups or 6 bowls of soup.
- 1 medium onion
- 2 carrots
- 2 celery ribs
- 4 cloves garlic (peeled, smashed, and minced)
- 1 tsp Italian seasoning blend
- 1 tsp salt
- 1/2 tsp black pepper
- 2 TBSP extra virgin olive oil
- 4-5 cups vegetable broth
- 2 cups water
- 28 oz canned crushed tomatoes
- 1 cup dried lentils
- 2 dried bay leaves
- 1 cup elbow macaroni
- 1 can cannelini beans (15 oz ) drained and rinsed
- 2 cups fresh chopped spinach
- warmed bakery baguette for dunking
- freshly grated parmesan cheese for topping
- chopped parsley to garnish
Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then mince.
Heat a large dutch oven (or heavy duty pot) to medium-high heat with 2 TBSP oil. Once oil is hot, add onion, carrot, and celery and saute until vegetables are tender, approx. 7 minutes.
Next add minced garlic, Italian seasoning, salt, and pepper and cook an addiitonal minute, stirring constantly.
Add broth, water, and crushed tomatoes (juices and all) then stir in dried green or brown lentils and bay leaves and bring pot to a boil.
Once soup is vigorously bubbling, reduce heat to a low simmer and cover. Set a timer and cook for 25 minutes.
Remove lid and increase heat to medium. Add pasta and beans and cook unti beans are heated through and pasta is tender, approx. 10 minutes (or longer depending on pasta shape/size used). Remove bay leaves when you come across them stirring the soup.
Ready to eat? Stir fresh chopped baby spinach into the soup and ladle into bowls. Enjoy piping hot with your choice of optional extras.
Leftovers can be stored in airtight containers in either the fridge or freezer. This soup is delicious the first day and even better the next!
SLOW COOKER + CROCK POT INSTRUCTIONS
Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then mince. Add vegetables, oil, spices, broth, water, crushed tomatoes, bay leaves, and dried lentils, to a large slow cooker. Cook on HIGH for 5-6 hours or LOW for 7-8 hours, until dried lentils are cooked through and veggies are tender.
After lentils are tender and cooked through, add beans and pasta. Return the lid to the pot and cook an additional 10 minutes or until pasta is al dente and tender. Remaining cook time will vary on pasta size/shape. Add your spinach, any additional seasoning to taste, and whatever toppings your heart desires. Enjoy!
Sodium content will vary based on vegetable broth used as well as salt added. I typically grab low-sodium veggie broth when it’s on sale and also use salt-free Mrs. Dash Italian seasoning blend (omg so so good) for my soups. Adjust salt + pepper to taste and enjoy!
Nutrition Facts below are estimated per cup of soup using an online recipe nutrition calculator. Adjust as needed based on added toppings/swaps and enjoy!
If you get a chance to try this Lentil Minestrone soup recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Looking for More Lentil Recipes?
One of my most popular lentil recipes is a fiesta-worthy Vegetarian Lentil Tortilla Soup, which can be made stove top, in the Instant Pot, and in a slow cooker. Whichever method you choose, it’s sure to be a hit! The recipe has 200+ ★★★★★ rave reviews!