Prep Time::10 mins
Total Time::10 mins
Servings::3
Ingredients
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1 tablespoon vegetable stock base
1 tablespoon tomato paste
2 cloves garlic, minced
1 teaspoon italian seasoning
1 (15 ounce) can kidney beans, drained and rinsed
1 1/2 cups cooked ditalini or tiny shell pasta
1 cup frozen cut green beans
1/3 cup finely chopped chopped sweet onion
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
grated Parmesan cheese, for garnish
Directions
Stir together vegetable stock base, tomato paste, minced garlic, and Italian seasoning in a small bowl. Divide mixture evenly among 3 microwave-safe pint-size canning jars with lids.
Layer evenly with kidney beans, ditalini pasta, green beans, onion, carrot, and celery. Chill, covered, up to 5 days. To serve, see “Heat and Eat,” below. Garnish with grated Parmesan.
Heat and Eat:
Let jar stand at room temperature 10 minutes or run under warm water 1 minute. Add water (about 1 cup) to ingredients in jar until nearly full. Microwave (without lid) 3 minutes. Carefully screw on lid (jar will be very hot); let stand 5 minutes. Invert jar to combine ingredients. Eat out of jar or transfer to a bowl to serve.
Allrecipes Magazine