Minestrone Casserole
Minestrone Casserole
Course: dinner, main courseCuisine: ItalianDifficulty: medium6
servings20
minutes45
minutes350
kcal65
minutesThis Minestrone Casserole transforms the classic Italian soup into a hearty baked dish with layers of tender vegetables, beans, and pasta in a rich tomato broth. Topped with melted mozzarella and Parmesan, it offers a comforting blend of savory herbs and creamy cheese. The aroma of garlic and oregano fills the kitchen, creating a satisfying meal that is both nutritious and deeply flavorful.
Ingredients
2 tbsp olive oil
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 zucchini, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 cup small pasta (like ditalini)
1 can (15 oz) cannellini beans, rinsed
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
Directions
- 1. Preheat the oven to 190C (375F).
- 2. In a large skillet, heat olive oil over medium heat and sauté onion, carrots, and celery for 5 minutes until softened.
- 3. Add garlic and zucchini, cook for 2 minutes until fragrant.
- 4. Stir in diced tomatoes, vegetable broth, pasta, beans, oregano, basil, salt, and pepper. Bring to a boil.
- 5. Reduce heat and simmer for 10 minutes until pasta is al dente.
- 6. Transfer the mixture to a greased baking dish and top evenly with mozzarella and Parmesan.
- 7. Bake for 20 to 25 minutes until the cheese is melted and bubbly.
- 8. Let stand for 5 minutes before garnishing with parsley and serving.
Notes
- For a variation, substitute cannellini beans with kidney beans or add spinach for extra greens. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven at 180C (350F) for 15 minutes to maintain texture. Serve this casserole with crusty bread or a simple green salad for a complete and satisfying meal.
