Minestrone Casserole: A Hearty One-Pan Wonder!
Minestrone Casserole is a hearty, one-pan dish that combines the flavors of traditional minestrone soup with the convenience of a casserole. It’s packed with vegetables, beans, and pasta, making it a nutritious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup small pasta (like ditalini or elbow)
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened.
- Add garlic, zucchini, and bell pepper, and cook for an additional 5 minutes.
- Stir in diced tomatoes, kidney beans, cannellini beans, vegetable broth, oregano, and basil. Bring to a simmer.
- Add pasta and cook for about 10 minutes, or until pasta is al dente.
- Season with salt and pepper to taste.
- Sprinkle mozzarella cheese on top and transfer the skillet to the oven.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Feel free to add any other vegetables you have on hand.
- This dish can be made ahead of time and reheated.
- For a vegan version, omit the cheese or use a dairy-free alternative.