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