If you are new around here, you might not know yet about my obsession with jar meals. It’s a thing! One of my favorites is instant soup jars! They involve minimal prep work and just adding hot water when you are ready to eat. Since minestrone soup is possibly the easiest to ‘instantify’, I’m choosing to share this Instant Minestrone Soup In A Jar at the beginning of my jar meal journey. Yebbo, this is just the beginning 🙂
About Minestrone Soup
Minestrone, which originated in Italy, means “big soup” referring to the wide variety of vegetables the soup usually contains. To prepare minestrone soup, the vegetables are cut and cooked in a broth. Aside from vegetables, minestrone is often associated with beans, pasta, rice or, cheese (Minestrone). In this post, I share my vegan meal prep take on minestrone soup.
How to Prep Instant Minestrone Soup In A Jar
The first step in making Instant Minestrone Soup In A Jar happen is cooking your pasta of choice. After draining the pasta, toss it with some olive oil, to prevent sticking. While the pasta is cooking, you can prep your vegetables. For this recipe, I chose zucchini and carrots as my vegetables of choice and spiralized them! One, because it looks cute, but secondly because it achieves a super-thinly sliced end product. This is ESSENTIAL when using vegetables for any instant soup in a jar. This because the vegetables don’t get cooked, but only heated thanks to the boiling water which is added right before consuming the soup.
The third and last step involves layering all the ingredients in the jar. Pasta sauce, bouillon paste, beans, spiralized veg and, pasta. Ridiculously easy!
Did you meal prep this Instant Minestrone In A Jar Recipe? Don’t forget to let me know! Leave a comment, rate it, and don’t forget to tag @vegan_meal_prep_sunday on Instagram so I can see!
More Vegan Meal Prep Jar Recipes:
Instant Minestrone Soup In A Jar
- small pan
- 3 x 750 ml jar with lid (I used Le Parfait brand)
- 150 g dry fusilli pasta
- 3/4 cup pasta sauce I used Monteverde Bolognese Pasta Sauce
- 3 tablespoons bouillon paste I used Herbamare bouillon
- 240 g (1.5 cup) white kidney beans (equals 1 can of kidney beans) any beans will do
- 2 large carrots spiralized
- 1 large zucchini spiralized
- Cook pasta according to the package instructions. Make sure to add some salt to the cooking water, for flavor! Allow pasta to cool slightly and toss with a little olive oil to prevent sticking.
- Place the ingredients in the jars in the order they are listed in even layers. Add the cooked pasta last.
- Put the lids on tightly and store them in the fridge! For optimal flavor and freshness, eat them within 3-4 days.
- When you are ready to eat, pour boiling water until the jar is 3/4th full and stir gently. Let sit for 3-5 minutes and enjoy.