Hearty Minestrone Soup Jar (Printer View)

A colorful blend of vegetables, pasta, and legumes layered for quick, make-ahead meals.

# Components:

→ Base Layer

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

→ Dried Beans & Legumes

02 - 2 tablespoons dried red lentils
03 - 2 tablespoons 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 tablespoons sun-dried tomatoes, chopped, oil-packed and drained
10 - 1 tablespoon tomato paste

→ Seasonings

11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon chili flakes (optional)
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon 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)

# Method steps:

01 - In each clean quart-size mason jar, layer ingredients from bottom to top: pasta, lentils, beans, carrots, celery, zucchini, peas, spinach, sun-dried tomatoes, tomato paste, seasonings, and crumbled bouillon cube. Press gently to compact if needed.
02 - Seal jars tightly and refrigerate for up to four days.
03 - When ready to serve, add 2 cups boiling water to the jar, stir well or seal and shake gently to combine.
04 - Let sit for 10 to 15 minutes until pasta and vegetables are tender, or microwave the open jar (without metal lid) for 3 to 4 minutes, stirring halfway through.
05 - Stir again, adjust seasoning to taste, and top with grated Parmesan if desired. Serve warm.

# Expert Advice:

01 -
  • Four jars sit ready in your fridge, meaning lunch is literally grab-and-go with just boiling water.
  • It tastes like you simmered it for hours, but you're done prepping in 15 minutes.
  • The layering trick keeps everything from turning to mush while somehow making flavors meld together perfectly.
02 -
  • Don't skip the rinsing step on canned beans, or your soup water will look gray instead of golden.
  • If you layer the spinach last, it stays on top and doesn't dye everything else green, which looks nicer and tastes the same.
  • Boiling water is non-negotiable—it's what actually cooks everything and brings the soup to life in minutes.
03 -
  • Use wide-mouth jars if you have them, because eating soup from a narrow opening is awkward and half the satisfaction comes from looking at those pretty layers.
  • Write the date on the lid with a permanent marker so you actually remember when you made it and don't wonder if something is still good.
Return