top of page

Lentil Minestrone with Rosemary Garlic Croutons

Nourishing vegetables and lentils simmer in a garlicky tomato broth with homemade croutons to warm you up on a rainy day


  • 1 shallot, peeled and chopped

  • 3 garlic cloves, peeled and chopped

  • 3 carrots, peeled and chopped

  • 1 sweet potato, peeled and chopped

  • 1 zucchini, diced

  • 1 box, or 26 oz can, crushed tomatoes 1 cup lentils, green or brown

  • 1 quart vegetable broth

  • Spices: Salt, pepper, oregano (from 1/2 to 1 teaspoon, to taste)

  • 1 bunch lacinto kale, deveined and chopped

  • Optional: 1/2 cup small pasta, such as orecchiette

For rosemary croutons:

  • Day old baguette, chopped in bite size pieces (omit or use gluten free bread if desired)

  • Olive oil

  • Salt

  • Garlic powder

  • Fresh rosemary, leaves chopped


  1. Sauté shallot and garlic in olive oil in large stock pot

  2. Add in chopped sweet potatoes and carrots and cook until softened

  3. Add in zucchini and cook one minute

  4. Add tomatoes and broth*

  5. Bring to a boil and add lentils and spices, allow to simmer until lentils are soft, about 30 minutes

  6. Add chopped kale and pasta, if using. Cook for 8-10 minutes, until pasta is al dente, and serve hot with croutons


  1. Meanwhile, coat chopped baguette in bowl with olive oil, salt, pepper and garlic powder and sprinkle rosemary leaves

  2. Lay on baking sheet and bake at 350 for 15 minutes until crunchy

*add water or more broth as needed


bottom of page