# 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 diced zucchini
05 - 1/3 cup diced carrots
06 - 1/3 cup diced celery
07 - 1/4 cup frozen green peas
08 - 1/4 cup chopped baby spinach
→ Tomato & Flavor
09 - 2 tablespoons chopped sun-dried tomatoes, oil-packed and 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 (optional)
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper
16 - 1 vegetable bouillon cube, crumbled
→ For Serving
17 - 2 cups boiling water per jar
18 - Grated Parmesan cheese (optional, omit for vegan)
# Directions:
01 - Layer ingredients in each clean quart-size mason jar in order: pasta, red lentils, cannellini beans, carrots, celery, zucchini, peas, spinach, sun-dried tomatoes, tomato paste, seasonings, and crumbled bouillon cube. Press gently to compact if necessary.
02 - Seal jars tightly and refrigerate for up to four days.
03 - When ready to serve, remove a jar from the refrigerator. Pour in two cups of boiling water to cover the ingredients. Stir well or close lid and shake gently to mix.
04 - Allow the jar to sit for 10 to 15 minutes until pasta softens and vegetables are tender. Alternatively, microwave the jar uncovered for 3 to 4 minutes, stirring halfway through.
05 - Stir again, adjust seasoning to taste, and optionally top with grated Parmesan cheese. Serve hot.
