Layered vegetables, pasta, and beans in jars. Add water and heat for a hearty Italian meal on the go.
# 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
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 ingredients in each clean quart-size mason jar in the following order from 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 layers if needed.
02 - Seal jars tightly and store in the refrigerator for up to 4 days until ready to use.
03 - When ready to eat, remove jar from refrigerator and add 2 cups boiling water to completely cover all ingredients. Stir thoroughly or screw lid back on and shake gently to distribute.
04 - Let sit for 10-15 minutes until pasta is fully cooked and vegetables are tender. Alternatively, microwave open jar without metal lid for 3-4 minutes, stirring halfway through heating.
05 - Stir soup again and season to taste with additional salt and pepper if desired. Top with grated Parmesan cheese if using and serve hot.
