Red Lentil Pasta Minestrone Soup (Vegan, Paleo) Print 0 LikeDislike By Blair Flynn The weather is finally starting to feel a bit more like winter, and one of my favorite things to warm up to is a healthy but hearty soup. One of the best things about soup is that you can cater it to your needs – vegetarian, grain-free, dairy-free – and use just about any seasonings and vegetables you have on hand!Today, I am sharing one of my favorites – minestrone soup! It is healthy, vegetarian-friendly, tastes delicious, and simple to make! I love making big batches at the start of the week for lunches or a quick weeknight dinner after work. It is also freezer friendly, which is perfect for those times you are in a pinch and need something quick.A classic minestrone soup usually consists of vegetables, a base of pasta or rice, and a tomato broth. Today, I used carrots, zucchini, spinach, celery, diced tomatoes, broth, and Barilla® Red Lentil Rotini! I opted for this grain-free pasta because it is made with just ONE simple ingredient; red lentils! There are no extra ingredients or flavors added to this pasta; no gums, fillers, or preservatives.This soup recipe is a one-pot meal. After you decide which vegetables you would like to use, you add them all into a big pot with broth, allow it to simmer until the vegetables are tender, then add in the pasta for the last 7 minutes. I think that this type of soup is a great way to use all the leftover vegetables in the fridge, making it flexible to ensure that everyone will love it; more greens, fewer greens, or using seasonal vegetables!I like to serve the minestrone soup with crispy sourdough bread. The recipe yields enough for about 6-8 servings and can be stored in the fridge in an airtight container for up to 1 week, or freeze to keep for longer. Leftovers can be easily heated up any night of the week over the stovetop!