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Hearty Minestrone Lentil Soup

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4.54 from 43 votes

This extra Hearty Minestrone Lentil Soup is filled will vegetables and nutritious lentils to keep you satisfied and well! This soup is a great cold-buster!

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Hearty Minestrone Lentil SoupPin

When the weather gets chilly, a big bowl of hot soup is my kind of meal. I love soup, all kinds of soup..especially Hearty Minestrone Lentil Soup. Just like my hearty Vegetable Soup, this Minestrone Lentil Soup is packed with tons of vitamins and nutrients! This soup is perfect for building up your immune system during the cold and flu season, so be sure to make extra batches!

This Minestrone Lentil Soup is on the chunkier side, meaning it’s extra hearty. You’ll get chunks of vegetables in every bite and this soup is almost like a stew! The tomato broth base makes all of the vegetables come together perfectly!

Hearty Minestrone Lentil SoupPin

INGREDIENTS NEEDED TO MAKE HEARTY MINESTRONE LENTIL SOUP

  • Olive oil
  • Yellow onion
  • Carrots
  • Celery
  • Garlic
  • Diced tomatoes
  • Vegetable or chicken stock
  • Green or brown lentils
  • Salt + pepper
  • Dried basil
  • Oregano
  • Thyme
  • Zucchini
  • Fresh spinach

HOW TO MAKE HEARTY MINESTRONE LENTIL SOUP

  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! Enjoy!

Hearty Minestrone Lentil SoupPin

Cooking big pots of soup is a great way to get plenty of vegetables. It’s also a great way to experiment and try out new vegetables that you normally wouldn’t opt to try. One serving of this soup is low in calories, high in protein and high in fiber!

Hearty Minestrone Lentil SoupPin

Your body will thank you for this soup. Make sure to take the time to make this healthy pot of goodness! You will be happy that you did!

LEFTOVERS

Store this soup in the refrigerator for about 4 days in an airtight container. You could also freeze this soup for up to 3-4 months. I love freezing them in smaller portions. When ready to enjoy again, just defrost and reheat on the stove or microwave until warmed. 

Hearty Minestrone Lentil SoupPin

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Hearty Minestrone Lentil Soup

This extra Hearty Minestrone Lentil Soup is filled will vegetables and nutritious lentils to keep you satisfied and well! This soup is a great cold-buster!
4.54 from 43 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings

Ingredients

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

Instructions

  • 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.
  • 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.
  • 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! Enjoy!
Find Kathryn's Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Notes

  1. Store this soup in the refrigerator for about 4 days in an airtight container. You could also freeze this soup for up to 3-4 months. I love freezing them in smaller portions. Just defrost and reheat when ready!
  2. This soup is extra hearty meaning it's chunky and is similar to a stew. You can add 1 cup of water if you prefer your soup to be more watery. I think the chunkiness of this soup makes this extra wholesome and delicious. 

4.54 from 43 votes (22 ratings without comment)

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43 Comments

  1. This soup is delicious. My husband isn’t a fan of beans, so I added tofu instead of kidney beans, and asparagus in place of the green beans. This will definitely go into the dinner rotation

    1. Hi Joanna, thank you for trying my recipe and so happy to hear you both loved it! The tofu and asparagus sound like great replacements for the beans and green beans- I will have to try that myself!!

      Kathryn

  2. 5 stars
    This sounds like such a delicious and nutritious soup! It sounds packed full of good stuff and flavour.

  3. 5 stars
    My mom made this a lot when I was a kid and we always called it ‘fridge soup’. I love how packed full of veggies it is and I’m thinking this soup is perfect for wintry lunches.

  4. 5 stars
    Minestrone soup is my absolutely favourite, but ever since I had an epicly failed over a decade ago, I’ve been afraid to try it since. Until now. This minestrone is SO good, I wish I had found your recipe all those years ago!

  5. 5 stars
    This lentil minestrone is awesome… I had a ton of lentils that I wanted to use, and was excited to come across this spin on one of my favorites. It was easy to make, and delicicious! Will be making this one again.

  6. 5 stars
    Fantastic recipe! The fact that it is so tempting and healthy at the same time makes my mouth water! Can’t wait to make this! Thanks for posting this recipe!

  7. 5 stars
    Your photos are beautiful and this looks so darn good, Kathryn!! This is a great recipe to kick off the new year…wholesome and hearty!

  8. 5 stars
    We love Minestrone soup and your recipe gives me the brilliant idea of swapping pasta with lentils. I have to try it next week when I make my routine soup.

  9. 5 stars
    There’s nothing like a chunky minestrone! As you said, it really should be almost like a stew. I love blended soups, but especially in the winter you want some more bite in your hot soup. This is definitely perfect for the colder season!

  10. 5 stars
    This soup looks super flavorful, comforting and filling. What a tasty looking combination of vegetables as well!

    1. 5 stars
      Hi Crystal! I use precooked lentils but you can use either canned or dry lentils. Be sure to cook the soup as long as needed for the dry lentils to cook through. You may also have to add more broth. Please let me know if you try this recipe, thanks so much!

      1. I made it with dry lentils and it turned out fantastic! I ended up adding a little bit more broth but I like the soup more like a stew anyways! Making it for the second time tonight for supper!

  11. 5 stars
    This has become a favorite in our household! I sometimes swap the lentils for leftover roast. Everything about this soup is perfect!

    1. 5 stars
      Hi Josephine, I used precooked lentils but you could also add dry lentils instead. Just be sure to add an additional 1 cup of broth for best results. If not, it will be on the thicker side like a stew. I hope you love this soup!