These Vegetarian Minestrone Soup Jars are a high-protein meal prep idea that come together in less than 30 minutes.
How to make minestrone soup
- Dice up all the veggies.
- Sauté the veggies until softened.
- Add in tomato paste, garlic, Italian seasoning and salt.
- Cook until fragrant.
- Divide veggies evenly amongst mason jars.
- Top each jar with kidney beans, pasta shells, half a bouillon cube and spinach.
- Store jars in the fridge.
- Pour in water, microwave and enjoy!
Ingredients and substitutions
- Olive oil – any neutral oil can be used, such as avocado, olive, canola, etc.
- Carrots – other veggies that are similar in texture, like parsnips, celery, summer squash or daikon, also work as great substitutes.
- Yellow onion – white onions can also be used. Onion powder or onion flakes may also be used to keep that flavour.
- Garlic cloves – hand minced or store-bought minced garlic can both work. You may also try using garlic powder, garlic flakes, granulated garlic or garlic salt instead.
- Tomato paste – tomato puree can also be used, as well as tomato sauce.
- Italian seasoning – a homemade or store-bought blend both work great. You can use a mix of garlic powder with dried oregano, marjoram, thyme, basil, rosemary and sage to make a beautiful Italian seasoning from scratch.
- Salt – use to taste.
- Kidney beans – pinto beans, black beans, white beans, and anasazi beans are all great substitute options. These can also be omitted, if preferred.
- Chickpea pasta shells – this is a great option to make this meal gluten-free. You can also use the pasta shells or noodles of your choice instead.
- Vegetable bouillon cube – chicken and beef can also be used too, if preferred.
- Baby spinach – you can use other leafy greens too, such as kale, collard greens, etc.
What’s in minestrone soup?
Minestrone soup is full of delicious seasonal veggies and often rice or pasta. There’s no specific list of ingredients because it normally varies depending on what’s in season. I like to add in some kidney beans for extra protein.
Is minestrone soup healthy?
Yes! Minestrone soup is full of vegetables and healthy nutrients. This recipe has 320 calories per serving and is super filling.
What sandwich goes well with minestrone soup?
This soup is high in protein so it will be plenty filling on its own, but if you want to serve it as a side instead of a main, I recommend cutting down on the portion size. It would go great with my Green Goddess Grilled Cheese Sandwich!
Storing and reheating
To store, prep all of your ingredients then layer them into your 4 mason jars. These can be sealed and stored in the fridge until ready to be served. These can be kept for up to 5 days.
When ready to serve, fill them up with to the top with water then microwave on high for 5-6 minutes. Allow them to sit for 2-3 minutes before serving in your bowl of choice.
Freezing this soup
To freeze this soup, allow it to cool completely then place it in a freezer-safe container or freezer bag that can be sealed tightly. This can be kept in the freezer for up to 2-3 months. If you're storing it in mason jars or plastic containers, be sure to leave a little under an inch of space between the soup to the top.
For soups that use pasta or noodles, some recommend to leave the noodles out when freezing, then add them in once ready to be eaten, but this is done by preference. You can thaw your soup then serve by heating in the microwave for 6 minutes or until hot.
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More mason jar recipes
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Meal prep tools for this recipe
- Freeze the cooked recipe in glass microwave-safe bowls up to 3 months
- These are the mason jars I used in this recipe
- You can get larger 32oz mason jars too!
Vegetarian Minestrone Soup Jars {Grab & Go}
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
Instructions
- Cook pasta in a large pot of salted boiling water for 10 minutes until al dente. Drain and toss with a bit of olive oil to prevent noodles from sticking. Set aside.
- Meanwhile, heat olive oil in large skillet over med-high heat. Add veggies and sauté for 5-6 minutes until softened. Add tomato paste, garlic, Italian seasoning and salt, cooking another 2-3 minutes until fragrant. Remove from heat.
- Divide veggie mixture evenly among 4 (1L) Mason jars. Divide kidney beans, cooked pasta shells and spinach among jars, adding half a bouillon cube to each.
- Keep jars in fridge up to 5 days; when ready to serve, fill with boiling water just to the top of spinach and if you want it even hotter, microwave for another 1-2 minutes. Let sit for 2 minutes before pouring into a large bowl using oven mitts as jar will be hot. Enjoy!
Comments & Reviews
GV says
Most images include a small bowl of what looks like parmesan cheese. I assume that’s an optional garnish, but your recipe doesn’t mention it. Is it included in the nutritional information table?
Taylor Stinson says
I didn’t include it in the nutrition info – it’s an optional garnish! If you were to add about a tablespoon of cheese to the top of the soup you would be looking at about 25 extra calories I believe!
nicole burd says
Oldie but a goodie if you are a foodie.
Michelle @ Vitamin Sunshine says
How did I not leave a comment when I first saw these beautiful jars?! Such an incredible idea. I absolutely love soup at work– all year long, because I find the AC way too high even during the hot months! I bought jars last weekend just for this recipe, Taylor!
Jessica @ Jessica in the Kitchen says
One, I of course love that it is vegetarian!! It ticks every box for me!
nocrumbsleft says
Grab and Go! What a great idea! Can’t wait to try it myself!
marcie says
You’re just brilliant to come up with this! This is such a veggie-packed wholesome lunch and I can’t wait to try it!
eat good 4 life says
This is just perfect. Gluten free, healthy and easy to make. Love it!
Gena says
Can’t wait to try this recipe, Taylor! Perfect for fall lunches.
Jenn peas and crayons says
swooooooooon!!!!! Look at those colors! I am all about this savory soup in a jar! Such a scrumptious idea for a grab and go soup that’s healthy and delicious!
Robyn says
Love this gorgeous recipe, Tayor. Such a delicious, hearty meal! The convenience seals the deal. Sharing!