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Vegan Lentil Minestrone – Easy, Cozy, Delicious

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This one-pot lentil minestrone soup is a hearty, vegetable-packed twist on the Italian classic, made with lentils, beans, pasta, and greens in a rich tomato broth.

Ingredients

Scale

  • 2 tbsp olive oil

  • 1 yellow onion, diced

  • 2 carrots, sliced

  • 2 celery stalks, chopped

  • 3 garlic cloves, minced

  • 1 (14 oz) can diced tomatoes (fire-roasted preferred)

  • 1 tsp Italian seasoning

  • 1 bay leaf

  • 1 cup brown or green lentils, rinsed

  • 6 cups vegetable broth

  • 1 cup chopped zucchini or green beans

  • 1 (15 oz) can kidney or cannellini beans, drained

  • 1 cup small pasta (ditalini or elbow)

  • 2 cups baby spinach or kale

  • Salt and pepper, to taste

  • Lemon juice or vinegar, to finish

Instructions

  • Heat olive oil in a large pot. Sauté onion, carrots, and celery 6–8 minutes.

  • Stir in garlic, tomatoes, Italian seasoning, and bay leaf. Cook 2–3 minutes.

  • Add broth and lentils. Bring to boil, then simmer covered 20–25 minutes.

  • Add zucchini and canned beans. Simmer 10 minutes more.

  • Stir in pasta and cook until al dente. Add greens and stir to wilt.

  • Remove bay leaf. Season with salt, pepper, and lemon juice to taste.

Notes

Use gluten-free pasta or skip it for a lower-carb version. Store leftovers for up to 5 days or freeze up to 3 months.

Find it online: https://dryrecipes.com/vegan-lentil-minestrone-easy-cozy-delicious/