Minestrone soup jar

Course Soup

Cuisine American

Keyword instant soup jar, mason jar soup, meal prep lunch, minestrone

Prep Time 20

Cook Time 15

Total Time 35

Servings 4 jars

Sauteed vegetables, tomato paste, kidney beans, pasta, bouillon and spinach packed in four jars. Add boiling water for minestrone soup.

Ingredients

1 tbsp olive oil
2 Carrots finely diced
2 stalks celery finely diced
1 small yellow onion finely diced
2 cloves garlic minced
1/4 cup tomato paste
1 tsp Italian seasoning
1/2 tsp salt
1 can kidney beans rinsed and drained
1 cup dry mini pasta shells or macaroni
2 vegetable bouillon cubes cut in half
2 cups baby spinach chopped
4 (1 L) mason jars

Directions

Boil the pasta in a large pot of salted water for 10 minutes, until al dente. Drain it and toss with a little olive oil so it does not stick. Set aside.
In the meantime, warm olive oil in a large skillet over med-high heat. Add the veggies and saute for 5-6 minutes until soft. Stir in the tomato paste, garlic, Italian seasoning and salt and cook for another 2-3 minutes, until fragrant. Take off the heat.
Share the veggie mixture among 4 (1L) Mason jars. Add the kidney beans, cooked pasta shells and spinach to each jar, along with half a bouillon cube.
Store the jars in the fridge for up to 5 days. To serve, pour boiling water in until it just reaches the top of the spinach; for hotter soup, microwave for another 1-2 minutes. Let it stand for 2 minutes, then pour into a large bowl, using oven mitts because the jar will be hot.

Notes

Keep refrigerated at 40°F (4°C) or below.

Keeps in the fridge up to 5 days. Fridge jar.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 jars; Italian seasoning counted as dried oregano, kidney beans counted as canned kidney beans, drained (one can 255 g), dry mini pasta shells or macaroni (the first choice counted). Brands and portions vary, so use it only as an approximation.