Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

If sending this soup to school in a lunch box, pack in an insulated thermos and top off with hot water at home. Use a spiralizer to make fun zucchini noodles, or a vegetable peeler for ribbons. Or just finely chop for faster prep.

Ann Taylor Pittman
Recipe by Cooking Light September 2016

Gallery

Credit: Iain Bagwell; Styling: Claire Spollen

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Serves 1 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine marinara, pepper, and salt in the bottom of a 1-pint wide-mouth jar. Layer in pasta, zucchini, spinach, and cheese; seal. Refrigerate until ready to use.

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  • Add very hot water to jar to within 1 inch of rim. Cover and let stand 2 minutes before eating.

Nutrition Facts

220 calories; fat 7.1g; saturated fat 1.4g; mono fat 3.5g; poly fat 0.6g; protein 10g; carbohydrates 34g; fiber 6g; cholesterol 7mg; iron 3mg; sodium 629mg; calcium 124mg; sugars 9g.
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