This post is sponsored by Barilla.
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. The new legume pastas from Barilla are something you can feel good about eating! They come in four different varieties: Chickpea Casarecce, Chickpea Rotini, Red Lentil Penne and Red Lentil Rotini.
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, less 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 stove top!
You can find all varieties of the Barilla Legume pastas onAmazon.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
1 box of dry Barilla Red Lentil Pasta
24 oz of broth (*I used store bought vegetable broth)
2 cups of canned diced tomatoes (About 15 oz, do not drain)
1 large carrot, chopped
1 cup large zucchini, chopped
1/2 cup celery, chopped
Pinch of sea salt
SEASONINGS TO TASTE: turmeric, ginger, pepper, thyme, oregano.
2 tbsp. olive oil
In a large pot, add 2 tbsp. of olive oil over medium heat.
Add in the chopped carrots, zucchini, and celery. Allow to cook for about 5 minutes.
Add seasonings of choice, the canned tomatoes (do not drain!), and the broth. Allow to simmer over the stove for about 20 minutes; covered.
Taste test and adjust. Add the red lentil pasta to the pot, cover, and allow to cook for an additional 7 minutes or until the pasta has reached the consistency of your preference.