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Cozy Winter Lentil Minestrone (Healthy, Simple, and Freezer-Friendly)

Make this easy Winter Lentil Minestrone with pasta and pesto for a cozy, plant-based dinner that’s full of flavor and ready in 30 minutes.
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Total Time 28 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp extra-virgin olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery ribs sliced
  • 3 garlic cloves minced
  • 1 14 oz can diced tomatoes
  • 1 cup red lentils dry
  • 1 tsp salt
  • 1 tsp dried parsley
  • 2 Tbsp basil pesto jarred or frozen
  • 5 cups vegetable broth or 4 cups + 1 cup water
  • 4 oz dry short-cut pasta like ditalini, elbows or alphabet pasta!

Method
 

  1. Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook 1 more minute.
  2. Simmer the soup: Stir in diced tomatoes, lentils, salt, parsley, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until lentils are tender.
  3. Cook pasta (if keeping separate): While soup is simmering, cook pasta according to package instructions in a separate pot, shaving 1 minute off recommended cooking time. If serving immediately, cook pasta directly in the soup and add an extra cup of broth or water.
  4. Finish and serve: Stir in cooked pasta (if using separately) just before serving. Taste and adjust seasoning. Serve warm with crusty bread or a sprinkle of Parmesan.

Notes

NOTE: Add an extra cup of broth/water for a total of 6 cups if cooking the pasta in the soup. For best texture, cook separately if storing for later.
Want more protein? Add 1 cup small-diced extra firm tofu at the end, or shredded/diced meat of choice.