Description
Lentil Minestrone Soup is a hearty and nutritious plant-based soup packed with vegetables, lentils, beans, and pasta. This flavorful Italian-inspired recipe combines aromatic herbs and spices with a rich veggie broth base, making it a comforting meal perfect for any season. The addition of kale and cannellini beans boosts the fiber and protein content, while the Parmesan rind adds depth of flavor. Ready in under an hour, it’s an ideal wholesome soup for a family gathering or a cozy weeknight dinner.
Ingredients
Vegetables
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 2 carrots, diced
- 2 stalks of celery, diced
- 3 cloves of garlic, grated or minced
- 3 cups chopped kale
- 1/2 cup frozen peas
Herbs and Seasonings
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
- 1 bay leaf
Pantry Staples
- 1 tablespoon tomato paste
- 28 ounce can crushed tomatoes
- 1 cup dried brown lentils, picked over and rinsed
- 32 ounces Zoup! Good Really Good® Veggie Broth
- 2 cups water
- 15 ounce can cannellini beans, rinsed and drained
- 1 cup uncooked pasta (such as shells, macaroni, or rotini)
Optional
- Parmesan cheese rind
- Shredded Parmesan cheese, for garnish
- Chopped parsley, for garnish
Instructions
- Sauté the vegetables: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, carrots, celery, salt, and pepper. Cook the vegetables until softened, about 6-8 minutes, stirring frequently to avoid burning.
- Add aromatics and tomato paste: Stir in the grated garlic, Italian seasoning, dried oregano, dried basil, and tomato paste. Cook for 1-2 minutes to let the flavors meld and the tomato paste slightly caramelize.
- Add liquids and lentils: Pour in the crushed tomatoes, lentils, Parmesan rind (if using), bay leaf, veggie broth, and water. Stir well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Partially cover the pot with a lid and simmer for 15 minutes to soften the lentils and develop flavors.
- Add kale, beans, and pasta: Remove the lid and add the chopped kale, rinsed cannellini beans, and uncooked pasta. Continue simmering for another 15-20 minutes until pasta is al dente and kale is tender.
- Finish the soup: Remove the pot from heat. Stir in the frozen peas to allow them to thaw gently in the residual heat. Remove the bay leaf and Parmesan rind.
- Adjust and serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, topped with shredded Parmesan cheese and chopped parsley if desired.
Notes
- The Parmesan cheese rind adds depth but can be omitted to keep the soup vegetarian.
- Use any small pasta shape you prefer; adjust cooking time as needed.
- Leftovers store well in the fridge for up to 4 days and freeze nicely.
- For extra protein, add cooked sausage or chicken if not vegetarian.
- Ensure lentils are rinsed thoroughly to remove any grit.
