Minestrone Soup in Jar (Print version)

Layered vegetable and pasta soup in jars. Make ahead, store up to 4 days. Just add water and heat for a hearty Italian meal.

# 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 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, chopped (oil-packed, 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)

# Directions:

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 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 Tips:

01 -
  • You can meal prep four lunches in the time it takes to argue with a sandwich.
  • The layers stay fresh for days without turning into mush, which feels like a small miracle.
  • It heats up in minutes and tastes like you simmered it all morning.
  • You control every ingredient, so no mystery sodium or weird preservatives.
02 -
  • Do not skip dicing the vegetables small, or they won't cook through in the short resting time and you'll end up with crunchy carrots.
  • Use boiling water, not just hot tap water, or the pasta will stay gummy and undercooked.
  • Shake the jar after adding water to distribute the bouillon and tomato paste, or you'll have bland bites and one super salty puddle at the bottom.
03 -
  • Prep all your vegetables at once and divide them evenly into four piles before you start layering, it speeds up the whole process.
  • If you like a thicker, stew-like soup, add an extra tablespoon of lentils or a spoonful of quick oats to the bottom layer.
  • Label the jars with the date you made them using a piece of masking tape, so you always eat the oldest one first.
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