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Easy Lentil Minestrone Soup is a little bit of a change-up from original minestrone soups in that it uses lentils instead of beans.
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5 from 5 votes

Easy Lentil Minestrone Soup

Easy Lentil Minestrone Soup is a little bit of a change-up from original minestrone soups in that it uses lentils instead of beans.
Course Main Dish
Cuisine Soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 Sservings
Calories 313kcal

Ingredients

  • ½ cup onion, chopped
  • 1 cup green bell pepper, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 cup carrots, chopped
  • 3 ½ cups vegetable broth
  • ¼ cup dry white wine such as Chardonnay
  • 15 ounces diced tomatoes
  • 1 tablespoon tomato paste
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ 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

Serving: 1Serving | Calories: 313kcal | Carbohydrates: 50g | Protein: 19g | Fat: 3g | Sodium: 249mg | Potassium: 968mg | Fiber: 23g | Sugar: 5g | Vitamin A: 3805IU | Vitamin C: 32.5mg | Calcium: 83mg | Iron: 6.4mg