Description
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!
Ingredients
Scale
- 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
- microbial-rennet parmesan cheese
- chopped parsley
Instructions
- Step: Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then mince.
- Step: 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.
- Step: Next add minced garlic, Italian seasoning, salt, and pepper and cook an addiitonal minute, stirring constantly.
- Step: 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.
- Step: Once soup is vigorously bubbling, reduce heat to a low simmer and cover. Set a timer and cook for 25 minutes.
- Step: 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.
- Step: Stir fresh chopped baby spinach into the soup and ladle into bowls.
Notes
Sodium content will vary based on vegetable broth used as well as salt added. Use low-sodium veggie broth and salt-free seasoning for lower sodium options. Leftovers can be stored in airtight containers in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Soup
- Method: Stove-top
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 cup
- Calories: 183 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 9 g
- Cholesterol: 0 mg