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.
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 says
January 9, 2018 at 3:04 amI 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 says
January 8, 2018 at 10:39 pmI’m a big fan of Minestrone Soup and I’m loving the sounds of this easy version.
Veena Azmanov says
January 8, 2018 at 10:26 pmI 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 says
January 8, 2018 at 10:15 pmYUM! This soup looks so comforting and perfect on cold winter days.
Brian Jones says
January 8, 2018 at 10:13 pmI love minestrone style soups, they have always been my favourite… The idea of adding lentils is great.
Dawn says
June 8, 2014 at 10:58 amBTW 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!