Minestrone Soup in Jar (Printable)

Hearty vegetable and pasta soup layered in jars. Add water and heat for quick, convenient meals. Perfect for meal prep.

# What You 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, omit for vegan)

# How-To:

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 Advice:

01 -
  • No more sad desk lunches, just vibrant vegetables and tender pasta ready in the time it takes to check your email.
  • Every jar is a rainbow of nutrition that actually tastes like comfort, not cardboard.
  • You can make four at once on a lazy Sunday and forget about cooking until Thursday.
  • It travels beautifully and turns any break room into a tiny Italian trattoria.
02 -
  • Do not skip rinsing the canned beans, or the soup will taste tinny and dull instead of fresh and bright.
  • Always use boiling water, not warm or room temperature, because the pasta and lentils need that heat to cook properly in the short resting time.
  • If your jar cracks in the microwave, it was likely too cold from the fridge, so let it sit at room temperature for a few minutes first or use the resting method instead.
03 -
  • Use a small funnel or folded piece of parchment paper to layer the dry ingredients neatly without making a mess on the jar rim.
  • Add a drizzle of good olive oil or a handful of fresh basil right before eating to make it taste like you spent an hour stirring a pot on the stove.
  • If you are gluten free, swap in rice pasta or small gluten free shells and add an extra minute to the resting time.
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