Minestrone Soup in Jar (Print)

Colorful layers of pasta, lentils, and veggies in jars for quick, wholesome meals with simple prep.

# Components:

→ Base Layer

01 - 1/3 cup small pasta (ditalini, elbow macaroni, or mini shells)

→ Dried Beans & Legumes

02 - 2 tbsp dried red lentils
03 - 2 tbsp canned cannellini beans, drained and rinsed

→ Vegetables

04 - 1/3 cup zucchini, diced
05 - 1/3 cup carrots, diced
06 - 1/3 cup celery, diced
07 - 1/4 cup frozen green peas
08 - 1/4 cup baby spinach, chopped

→ Tomato & Flavor

09 - 2 tbsp sun-dried tomatoes, oil-packed and drained, chopped
10 - 1 tbsp tomato paste

→ Seasonings

11 - 1 tsp dried Italian herbs
12 - 1/2 tsp garlic powder
13 - 1/4 tsp chili flakes (optional)
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
16 - 1 vegetable bouillon cube, crumbled

→ For Serving

17 - 2 cups boiling water per jar
18 - Grated Parmesan cheese (optional, omit for vegan)

# Directions:

01 - In each clean quart-size mason jar, layer pasta, lentils, beans, carrots, celery, zucchini, peas, spinach, sun-dried tomatoes, tomato paste, seasonings, and crumbled bouillon cube from bottom to top. Press gently to compact if necessary.
02 - Seal jars tightly and refrigerate for up to 4 days until ready to use.
03 - Remove jar from refrigerator, pour 2 cups boiling water over ingredients, stir well or reseal and shake gently to mix.
04 - Allow jar to sit for 10-15 minutes until pasta is tender and vegetables are cooked. Alternatively, microwave the open jar for 3-4 minutes, stirring halfway.
05 - Stir again, adjust seasoning to taste, and add grated Parmesan if desired. Serve hot.

# Expert Advice:

01 -
  • Four complete meals prepped in fifteen minutes means you'll actually stick to eating well during chaotic weeks.
  • The layers stay separate until you add water, so everything tastes fresh and distinct rather than mushy and melancholy.
  • It's the kind of lunch that makes people ask what you're eating, and the answer is always better than takeout.
02 -
  • Drain and rinse your canned beans thoroughly, or the starch will cloud your broth and make everything look unappetizing.
  • Boiling water is non-negotiable—cold water won't cook the pasta or soften the vegetables properly, no matter how long you wait.
  • Pack the vegetables snugly enough that they stay layered and don't shift around, but not so tightly that water can't circulate freely.
03 -
  • Cut every vegetable to roughly the same size so they cook at the same rate—uneven pieces lead to some vegetables turning to mush while others stay crunchy.
  • Use the smallest pasta shapes you can find, because they nestle better in the jar and cook more evenly when water finally reaches them.
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