I did like this. I love to have a few things in the fridge for grab an go so I don't make bad choices on the fly. I made a few and had them throughout the week. I used a 1 qt mason jar and filled with boiling water up to the 2 cup mark. It was then easy to stir without splashing out. It did however need about 30 secs in the mic or else it was pretty tepid. I am planning on checking out the other soup in a jar recipes as well.I could not find whole wheat shell pasta either and resorted to the regular.ReplyShareMore
This caught my eye because it looked like it would be a healthy meal that was easy to transport to work and would still be satisfying. And it was healthy, it was easy to transport, and it wasn't difficult to prepare. However, it honestly just tasted like watered-down marinara and pasta with a salad mixed in. You can't add enough water for it to get to a true soup consistency without overfilling the wide-mouth pint jar, and when you try to stir it up after letting it sit (so you aren't just getting a mouthful of half-cooked spinach), the reddish-orange liquid splashes out everywhere. I would also add that whole grain seashell pasta was impossible to find, so I used whole-grain rotini. Low sodium marinara proved to be equally elusive (at least in small town SC), but I finally located some heart-healthy Prego that worked okay but was too sweet. Finally, if you (inadvisably) decide to make this recipe and go with the zucchini noodles option, make sure to cut the noodles off the spiralizer at regular intervals so you don't end up with unpleasantly long noodles that make the soup even more difficult to deal with. To summarize, in the world of work lunches, this is an interesting concept, but a dud in practice.