Minestrone Soup Jar (Print Version)

Layered vegetable and pasta soup in jars, ready to hydrate and enjoy for a wholesome meal on the go.

# Components:

→ Base Layer

01 - ⅓ cup small pasta (e.g., 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 - ⅓ cup diced zucchini
05 - ⅓ cup diced carrots
06 - ⅓ cup diced celery
07 - ¼ cup frozen green peas
08 - ¼ cup chopped baby spinach

→ Tomato & Flavor

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

→ Seasonings

11 - 1 tsp dried Italian herbs
12 - ½ tsp garlic powder
13 - ¼ tsp chili flakes (optional)
14 - ½ tsp salt
15 - ¼ 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 - Layer pasta, lentils, beans, carrots, celery, zucchini, peas, spinach, sun-dried tomatoes, tomato paste, seasonings, and bouillon cube in clean quart-size mason jars, pressing gently to compact.
02 - Seal jars tightly and refrigerate for up to 4 days to preserve freshness.
03 - When ready to serve, pour 2 cups boiling water into each jar, stir well or reseal and shake gently to blend.
04 - Let jars stand for 10–15 minutes for pasta and vegetables to cook, or microwave uncovered for 3–4 minutes, stirring halfway.
05 - Stir again, adjust seasoning as desired, and garnish with grated Parmesan if preferred. Serve hot.

# Expert Advice:

01 -
  • Everything happens in one jar—no bowls, no mess, just grab and go straight from the fridge.
  • The layering trick keeps your vegetables from getting soggy because the pasta and beans absorb the water first.
  • You can make four jars on Sunday and actually have lunch handled for half the week.
02 -
  • Layer the pasta and lentils on the bottom so they absorb water first and prevent the vegetables from getting waterlogged on top.
  • Don't skip rinsing the canned beans—that starchy liquid is what makes the soup look murky instead of bright and inviting.
  • The bouillon cube must be crumbled finely and sit on top where it can dissolve quickly; if you bury it, it won't fully distribute.
03 -
  • Keep your bouillon cubes crumbled and loose in the jar rather than whole—they'll dissolve faster and distribute more evenly when the water hits.
  • If you're adding the soup to a lunch bag, pour the water into an insulated thermos and seal it for thirty minutes before pouring into the jar; it'll stay hot much longer.
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