Mason Jar Minestrone Soup
These Grab & Go Vegetarian Minestrone Soup Jars are a high-protein recipe idea for the busy work week - 30 minutes of meal prep on Sunday is all it takes!
Servings: 4 jars
- 1 tbsp olive oil
- 2 medium-sized Carrots
- 2 stalks celery
- 1 small yellow onion
- 2 cloves garlic minced
- 1/3 cup tomato paste
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1 can kidney beans, drained
- 1 box Chickapea Pasta, shells
- 2 vegetable bouillon cubes, cut in half
- 2 cups baby spinach, chopped
Roughly chop up carrots, celery and onions. Place in Vitamix and pulse on level 2 for 5-10 seconds until veggies are finely chopped. Alternatively, chop vegetables into a small dice.
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 5-6 minutes until fragrant. Remove from heat.
Divide veggies evenly among 4 large Mason jars. Top each with kidney beans, Chickapea pasta shells, half bouillon cube and spinach.
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!
Calories: 320kcal | Carbohydrates: 47g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 916mg | Potassium: 865mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1550IU | Vitamin C: 151mg | Calcium: 110mg | Iron: 4mg