Name: Minestrone Casserole Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 medium onion (diced); 2 cloves garlic (minced); 2 medium carrots (sliced); 2 celery stalks (sliced); 1 medium zucchini (diced); 1 red bell pepper (diced); 1 can (15 ounces) diced tomatoes; 1 can (15 ounces) cannellini beans (drained and rinsed); 1 can (15 ounces) kidney beans (drained and rinsed); 2 cups small pasta (such as ditalini or elbow); 3 cups vegetable broth; 2 teaspoons Italian seasoning; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 2 tablespoons fresh parsley (chopped)

Description

This Minestrone Casserole is a hearty and flavorful twist on the classic soup, baked to perfection with pasta, beans, vegetables, and gooey cheese. A satisfying vegetarian main course that’s easy to make and perfect for a cozy family dinner.

Ingredients

Scale

For the Casserole:

2 tablespoons olive oil
1 medium onion (diced)
2 cloves garlic (minced)
2 medium carrots (sliced)
2 celery stalks (sliced)
1 medium zucchini (diced)
1 red bell pepper (diced)
1 can (15 ounces) diced tomatoes
1 can (15 ounces) cannellini beans (drained and rinsed)
1 can (15 ounces) kidney beans (drained and rinsed)
2 cups small pasta (such as ditalini or elbow)
3 cups vegetable broth
2 teaspoons Italian seasoning
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

For Topping:

1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley (chopped)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Saute vegetables: Heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, and celery, and cook for 5 minutes until softened. Stir in the zucchini and red bell pepper and cook for another 3 minutes.
Add remaining ingredients: Add the diced tomatoes, cannellini beans, kidney beans, pasta, vegetable broth, Italian seasoning, basil, oregano, salt, and pepper. Bring to a boil, then simmer for 10 minutes.
Assemble casserole: Transfer the mixture to a baking dish. Top with mozzarella and Parmesan cheese.
Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly.
Serve: Garnish with parsley before serving.

Notes

You can add spinach or kale for extra greens.
To make it vegan, use dairy-free cheese or omit the cheese topping.

Nutrition

Serving Size: 1 portion
Calories: 410
Sugar: 7 g
Sodium: 640 mg
Fat: 13 g
Saturated Fat: 5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 9 g
Protein: 18 g
Cholesterol: 25 mg