Easy Lentil Minestrone Soup is a little bit of a change-up from original minestrone soups in that it uses lentils instead of beans. The kids will love it.
That’s the sign of a good basis! I’ve only made about three different minestrone soups but I sure have eaten a lot of different ones. Everybody seems to have their own recipe that they’d like to share.
In fact, every one of them has been good. Very good. I really took a leap in this recipe and put lentils in the mix and left out the beans. It’s super simple and easy for a weeknight dinner too.
Another super simple Italian pasta soup is Olive Garden’s Pasta e Fagioli Soup and I have the recipe on this blog. You may love that one too.
You’ll get lots of protein from the lentils along with rich flavor. There is a rumor (possibly true) that if you can make a good soup you are a good cook, period. Well, here is your chance to convince them all.
The flavors are all there along with great texture. Serve a complete dinner with a fresh but simple tossed salad, this flavorful and nutritious soup and pass big chunks of crusty bread.
Easy, wonderful, happy.
Easy Lentil Minestrone Soup
Ingredients
- 1/2 cup onion, chopped
- 1 cup green bell pepper, chopped
- 1 tablespoon extra virgin olive oil
- 1 cup carrots, chopped
- 3 1/2 cups vegetable broth
- 1/4 cup dry white wine such as Chardonnay
- 15 ounces diced tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black ground pepper
- 15 ounces lentils, can, drained
- 12 ounces dry macaroni
Instructions
- To a skillet add the oil and get to medium heat.
- Add the onion and bell pepper and saute until the onion is translucent - about 10 minutes.
- To a large saucepan add the sauteed onion and bell pepper mixture.
- Add the carrot, vegetable broth, wine, tomatoes WITH the juice, tomato paste, salt and pepper.
- So that is everything except the lentils.
- Turn the heat high and as soon as it comes to a boil turn it down to medium and cook for 20 minutes.
- Add the lentils and cook the mixture another 10 minutes to get everything hot.
- While the soup is cooking follow the directions on the package of pasta. When done, drain and add to the soup.
- Heat thru and serve.
- I used macaroni because that is such a favorite for children. You can certainly use ditilini or any other small pasta.
Notes
Nutrition
Helen of Fuss Free Flavours
I really enjoy soups at this time of year, so warming and satisfying. I like to make a large pan and freeze portions for later use. This minestone sounds delicious and wholesome, and so good with the lentils.
Cristie
I’m a big fan of Minestrone Soup and I’m loving the sounds of this easy version.
Veena Azmanov
I love a good lentil soup and making it Minestrone sounds so much more flavorful. My kids would love this now with this cold weather.
Natalie
YUM! This soup looks so comforting and perfect on cold winter days.
Brian Jones
I love minestrone style soups, they have always been my favourite… The idea of adding lentils is great.
Dawn
BTW This is brilliant! The smushy beans are my least favorite part about minestrone. This seems like a great time to learn to use my canner!