Minestrone Soup in Jar (Printer-friendly)

Hearty vegetable and pasta soup layered in jars for convenient make-ahead meals. Just add water and heat.

# Ingredient List:

→ Base Layer

01 - 1/3 cup (45 g) small pasta (e.g., ditalini, elbow macaroni, or mini shells)

→ Dried Beans & Legumes

02 - 2 tbsp (20 g) dried red lentils
03 - 2 tbsp (20 g) canned cannellini beans, drained and rinsed

→ Vegetables

04 - 1/3 cup (50 g) zucchini, diced
05 - 1/3 cup (50 g) carrots, diced
06 - 1/3 cup (50 g) celery, diced
07 - 1/4 cup (30 g) frozen green peas
08 - 1/4 cup (30 g) baby spinach, chopped

→ Tomato & Flavor

09 - 2 tbsp (30 g) sun-dried tomatoes, chopped (oil-packed, drained)
10 - 1 tbsp (15 g) 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 (500 ml) boiling water per jar
18 - Grated Parmesan cheese (optional, omit for vegan)

# How-To Steps:

01 - Layer the ingredients in each clean, quart-size mason jar in the following order (bottom to top): pasta, lentils, beans, carrots, celery, zucchini, peas, spinach, sun-dried tomatoes, tomato paste, seasonings, and bouillon cube. Press down gently to compact if needed.
02 - Seal jars tightly and store in the refrigerator for up to 4 days.
03 - When ready to eat, remove the jar from the refrigerator. Add 2 cups (500 ml) boiling water to cover the ingredients. Stir well or screw the lid back on and shake gently to mix.
04 - Let sit for 10-15 minutes, or until the pasta is cooked and the vegetables are tender. Alternatively, microwave the open jar (without the metal lid) for 3-4 minutes, stirring halfway.
05 - Stir again, season to taste, and top with grated Parmesan if desired. Serve hot.

# Expert Advice:

01 -
  • You can prep four lunches in fifteen minutes and forget about them until hunger strikes.
  • The layers look so pretty through the glass that you'll actually feel excited to eat leftovers.
  • It tastes like you simmered soup all morning, but all you really did was boil water.
  • Everything you need is already portioned, so there's no measuring or second-guessing at lunchtime.
02 -
  • If the pasta is still chewy after fifteen minutes, add a splash more hot water and wait another five; patience pays off here.
  • Don't skip rinsing the canned beans, or the soup will taste metallic and cloudy.
  • Use a wide-mouth jar if you have one, it's so much easier to layer and eat from without a struggle.
  • The tomato paste can stick to the side of the jar, so make sure you stir well after adding water or it won't distribute.
03 -
  • Write the prep date on a piece of masking tape on the lid so you know which jars to eat first.
  • If you're making these for kids, skip the chili flakes and use alphabet pasta for a fun surprise.
  • Add a bay leaf to each jar before sealing for a deeper, more complex flavor, just remember to fish it out before eating.
  • Use a funnel or a folded piece of parchment paper to pour the smaller ingredients into the jar without making a mess.
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