Hearty Minestrone Soup Jar (Printer-friendly)

Layered jars with veggies, pasta, and legumes, for convenient, wholesome hot meals.

# What You'll Need:

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

→ Tomato & Flavor

09 - 2 tbsp chopped sun-dried tomatoes, oil-packed and drained
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 - Layer ingredients in each clean, quart-size mason jar from bottom to top in this order: pasta, lentils, beans, carrots, celery, zucchini, peas, spinach, sun-dried tomatoes, tomato paste, seasonings, and crumbled bouillon cube. Gently press down to compact if necessary.
02 - Seal jars tightly and refrigerate for up to 4 days until ready to use.
03 - When ready to eat, remove a jar from the refrigerator. Add 2 cups boiling water to cover ingredients. Stir well or secure the lid and shake gently to combine.
04 - Let sit for 10 to 15 minutes until pasta softens and vegetables are tender. Alternatively, microwave the open jar (without lid) for 3 to 4 minutes, stirring halfway through.
05 - Stir again, adjust seasoning if needed, and top with grated Parmesan cheese if desired. Serve warm.

# Expert Advice:

01 -
  • Prep once, eat all week—these jars are your secret weapon against boring lunches.
  • It actually tastes better than it looks, with layers of vegetables that soften into something deeply comforting.
  • There's zero guilt serving this to yourself because it's loaded with real vegetables and legumes, not shortcuts.
02 -
  • Pack the jars firmly but not brutally—you want the ingredients to stay layered, not crammed into a dense brick.
  • When you pour the boiling water, pour slowly and let it seep down between the layers so every ingredient hydrates evenly.
  • The pasta will continue absorbing water even after you stop cooking, so taste and adjust seasonings right before eating.
03 -
  • Buy your vegetables diced from the produce section if you're pressed for time—it cuts your prep down to almost nothing.
  • Make these jars on Sunday and you'll breeze through your week with lunches that feel intentional and nourishing.
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