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Shells (6 Pack)

$27.99 USD

Chickapea Minestrone Soup Jars

These Vegetarian Chickapea Minestrone Soup Jars are a high-protein plant-based recipe idea for the busy work week – 30 minutes of meal prep on a Sunday will leave you with delicious lunches all week!

Taylor from The Girl on Bloor has created a genius jar idea for a freshly made soup that’s a fabulous, quick and easy recipe all busy people need in their lives.

Oh hey there – I’m back at you again and this time with some delicious lunch jar ideas! I swear they serve a better function than you may be thinking; mason jars aren’t just for pretty pictures on Pinterest!

Pretty much every single thing I eat these days really needs to serve a purpose in my busy life. I want to make sure I’m eating super healthy food that’s jam-packed with veggies and lots of protein to keep me full throughout the day. I don’t know about you but lunch is such a crucial meal of the day for me. It sustains my energy and keeps me feeling satiated while I get everything on my to-do list done.

That said, having lunch prepared ahead of my work day is key, even though I work from home and could technically just make this midday meal as the time comes to eat. At the same time I don’t want to eat another soggy sandwich or salad that doesn’t keep fresh when prepped ahead of time. I want something that still tastes fresh, and ideally as we head into the colder months, a delicious hot meal!

What’s a busy girl to do? Make mason jar soup! It’s certainly not the first time I’ve done it, and it won’t be the last. But minestrone soup jars? These things are off the chain with flavor! And trust me, I’ve tested these out on a few people who all give the thumbs up and already can’t wait for me to post this recipe.

Yes, I’m bragging, I know. But I honestly didn’t expect such flavour from what is otherwise an “Instant” soup mix.

Well, you should probably be aware that I’ve cheated on the “instant” thing, but only with fresh veggies that’ll last in the fridge all week long.

Throw a bunch of mixed veggies in your Vitamix (I used celery, carrots and onions), then sauté the veggies with a bit of tomato paste, garlic and salt. Add some Italian seasoning and you’ve got the base of your Minestrone Soup Jars. Top with kidney beans, gluten-free Chickapea Pasta shells (made with JUST chickpeas and lentils) so the shells are super high in protein!), add a half bouillon cube + spinach and boom, you’ve got lunch for the week.

When you’re ready to serve, fill ’em up with water, microwave on high for 6 minutes, and that’s all there is to it!

Will you be making these Grab & Go Vegetarian Minestrone Soup Jars?

When meal prep is this easy and delicious, it’s hard to see how you couldn’t just set aside a half hour each weekend to dedicate to these! The fact that they are vegetarian and gluten free, and JAM PACKED with protein is just the bonus!

If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I’d love to see what you come up with!

5 from 6 votes
Vegetarian Chickapea Minestrone Soup Jars
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

These soup jars are a high-protein recipe idea for the busy work week – 30 minutes of meal prep on a Sunday will leave you with delicious lunches all week!

Course: Soup
Cuisine: Canadian
Servings: 4
Calories: 191 kcal
Author: Taylor Stinson | The Girl on Bloor
  • 1 tbsp olive oil
  • 1 carrot
  • 2 stalks celery
  • 1 yellow onion, small
  • 1/3 cup tomato paste
  • 2 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • 1/2 tsp salt
  • 12 ounces kidney beans, drained
  • 1 box of Chickapea Pasta, Shells
  • 2 cubes vegetable bouillon, cut in half
  • 2 cups baby spinach, chopped
  1. 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.
  2. 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.
  3. Divide veggies evenly among 4 large Mason jars. Top each with kidney beans, Chickapea pasta shells, half bouillon cube and spinach. 
  4. 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!