Description
This Minestrone Casserole is a hearty and comforting vegetarian dish that combines all the flavors of a classic minestrone soup in a baked casserole form. Loaded with vegetables, beans, pasta, and cheese, it’s a satisfying meal the whole family will love.
Ingredients
Scale
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 1 zucchini (chopped)
Additional Ingredients:
- 1 (15 oz) can diced tomatoes (with juices)
- 1 (15 oz) can kidney beans (rinsed and drained)
- 1 (15 oz) can cannellini beans (rinsed and drained)
- 1 1/2 cups small pasta (like elbow or ditalini)
- 2 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté vegetables: In a large skillet, heat olive oil and sauté onion, garlic, carrots, and celery until softened.
- Add remaining ingredients: Stir in zucchini, diced tomatoes, both beans, pasta, broth, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Transfer to baking dish: Transfer the mixture to a greased 9×13-inch baking dish.
- Add cheese: Top with mozzarella and Parmesan cheese.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10–15 minutes until cheese is melted and bubbly.
- Serve: Let it sit for 5 minutes before serving. Garnish with fresh parsley.
Notes
- Feel free to add spinach or kale for extra greens.
- You can use gluten-free pasta to make this dish gluten-free.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 360
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 17g
- Cholesterol: 25mg
