Red Lentil Rotini Vegetable Soup


  • 1 box Tolerant Red Lentil Rotini
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and sliced
  • 1 large zucchini, diced
  • 6 cups organic vegetable broth
  • 1 can (14 oz) organic red kidney beans
  • 1 can (14 oz) organic diced tomatoes
  • 1 teaspoon fresh or dried basil
  • 1 bay leaf
  • ½ teaspoon fresh or dried oregano
  • Red pepper flakes to taste
  • Salt and pepper to taste


  1. Cook Tolerant Red Lentil Rotini according to the package directions. Set aside.
  2. In a large pot, heat olive oil over medium heat. Add onions, carrots, and zucchini, and cook until onions become slightly translucent (approx. 5 min.).
  3. Add vegetable broth, diced tomatoes, basil, bay leaf, red pepper flakes, and oregano. Bring to a boil.
  4. Add cooked pasta. Cook for 5-10 mins.
  5. Serve hot in individual bowls. Add parsley or grated parmesan cheese if desired.
  6. Enjoy!