# What You'll Need:
→ Base Layer
01 - 1/3 cup small pasta (ditalini, elbow macaroni, or mini shells)
→ Dried Beans & Legumes
02 - 2 tablespoons dried red lentils
03 - 2 tablespoons canned cannellini beans, drained and rinsed
→ Vegetables
04 - 1/3 cup zucchini, diced
05 - 1/3 cup carrots, diced
06 - 1/3 cup celery, diced
07 - 1/4 cup frozen green peas
08 - 1/4 cup baby spinach, chopped
→ Tomato & Flavor
09 - 2 tablespoons sun-dried tomatoes, chopped (oil-packed, drained)
10 - 1 tablespoon tomato paste
→ Seasonings
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon chili flakes
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 1 vegetable bouillon cube, crumbled
→ For Serving
17 - 2 cups boiling water per jar
18 - Grated Parmesan cheese (optional)
# Directions:
01 - Layer ingredients in each clean quart-size mason jar in the following order from bottom to top: pasta, lentils, cannellini beans, carrots, celery, zucchini, peas, spinach, sun-dried tomatoes, tomato paste, Italian herbs, garlic powder, chili flakes, salt, pepper, and crumbled bouillon cube. Press down gently to compact layers if needed.
02 - Seal jars tightly and store in the refrigerator for up to 4 days until ready to use.
03 - Remove jar from refrigerator and add 2 cups boiling water to completely cover all ingredients. Stir thoroughly or screw lid back on and shake gently to combine.
04 - Let jar sit for 10-15 minutes until pasta is fully cooked and vegetables are tender. Alternatively, microwave the open jar without metal lid for 3-4 minutes, stirring halfway through heating.
05 - Stir soup again, adjust seasoning to taste, and top with grated Parmesan cheese if desired. Serve hot.
