Minestrone Soup in Jar (Printable)

Layered vegetable and pasta soup in jars. Convenient make-ahead meals that store up to 4 days. Just add boiling water and heat.

# What You'll Need:

→ Base Layer

01 - 1/3 cup (45 g) small pasta (e.g., ditalini, elbow macaroni, or mini shells)

→ Dried Beans & Legumes

02 - 2 tbsp (20 g) dried red lentils
03 - 2 tbsp (20 g) canned cannellini beans, drained and rinsed

→ Vegetables

04 - 1/3 cup (50 g) zucchini, diced
05 - 1/3 cup (50 g) carrots, diced
06 - 1/3 cup (50 g) celery, diced
07 - 1/4 cup (30 g) frozen green peas
08 - 1/4 cup (30 g) baby spinach, chopped

→ Tomato & Flavor

09 - 2 tbsp (30 g) sun-dried tomatoes, chopped (oil-packed, drained)
10 - 1 tbsp (15 g) 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 (500 ml) boiling water per jar
18 - Grated Parmesan cheese (optional, omit for vegan)

# How-To Steps:

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 (500 ml) 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 -
  • It's genuinely grab-and-go, which means you'll actually eat vegetables on busy days instead of ordering takeout.
  • The layers stay crisp and separate until you add water, so everything stays fresh for nearly a week.
  • Watching the ingredients transform into silky soup in minutes feels like kitchen magic, even on the hundredth time.
02 -
  • Don't skip draining and rinsing the canned beans; otherwise the starchy liquid turns your soup cloudy and tastes overly salty from the first spoonful.
  • Crumble the bouillon cube into powder before layering; a whole cube will stubbornly sit at the bottom and create salty pockets instead of even seasoning.
  • The vegetables release moisture as they sit, so the pasta and lentils will continue absorbing liquid even before you add the boiling water; this is why everything stays fresh but still cooks through perfectly.
03 -
  • If you're using bouillon cubes instead of powder, dissolve one in warm water first, then add that liquid to the jar; whole cubes create minerally pockets of pure salt that shock your palate.
  • Freeze the jars without the lids for up to three months, then transfer to the fridge to thaw before serving; this gives you true make-ahead meals that work for a genuinely chaotic month.
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