These Vegetarian Minestrone Soup Jars are a high-protein meal prep idea that come together in less than 30 minutes.
Step 1 Roughly chop up carrots, celery and onions. Place in Vitamix and pulse on level 2 for 5-10 seconds until veggies are finely chopped.
Step 2 Heat olive oil in large skillet over med-high heat. Add veggies and sauté for 5-6 minutes until softened.
Step 3 Add tomato paste, garlic, Italian seasoning and salt, cooking another 5-6 minutes until fragrant. Remove from heat.
Step 4 Divide veggies evenly among 4 large Mason jars. Top each with kidney beans, Chickapea pasta shells, half bouillon cube and spinach.
Step 5 Keep jars in fridge up to 5 days; when looking to serve, fill just to top of spinach and microwave for 5-6 minutes. Let sit for 2 minutes before pouring into a large bowl. Pasta will continue to cook as you serve - enjoy!
How to Freeze 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.