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!
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!
Notes
- 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!
- 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.