Vegetarian Minestrone Soup Jars {Grab & Go}
These Vegetarian Minestrone Soup Jars are a high-protein meal prep idea that comes together in less than 30 minutes.
Servings: 4 jars
Calories: 404kcal
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!
Nutrition
Calories: 404kcal | Carbohydrates: 72g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 815mg | Potassium: 961mg | Fiber: 12g | Sugar: 6g | Vitamin A: 6850IU | Vitamin C: 13mg | Calcium: 93mg | Iron: 5mg