Description
Minestrone casserole is an Italian-inspired dish that combines the flavors of traditional minestrone soup and the comforting texture of a baked casserole. It typically includes a variety of fresh vegetables, such as onions, carrots, celery, and zucchini, along with beans, tomatoes, pasta, and a delicious mix of seasonings. The mixture is topped with cheese and baked until golden and bubbly.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup green beans, chopped
1 (14.5 oz) can diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can white beans (such as cannellini), drained and rinsed
1 (15 oz) can chickpeas, drained and rinsed
4 cups vegetable broth (or chicken broth for non-vegetarian)
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
2 cups cooked pasta (such as rotini, penne, or small shells)
1 1/2 cups shredded mozzarella cheese (or a combination of mozzarella and Parmesan)
1/2 cup grated Parmesan cheese
Instructions
Before starting the cooking process, preheat your oven to 375°F (190°C). This ensures that the casserole bakes evenly and the cheese gets perfectly golden.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 medium diced onion, 2 diced medium carrots, and 2 diced celery stalks. Stir occasionally for about 5-7 minutes until the vegetables begin to soften. This step builds the foundation for your casserole’s flavor.
Now add 2 minced garlic cloves and 1 diced zucchini to the skillet. Cook for another 3-4 minutes until the zucchini softens. The garlic and zucchini provide a fresh, aromatic base that complements the other vegetables.
Stir in 1 cup chopped green beans, 1 (14.5 oz) can diced tomatoes, 1 (15 oz) can kidney beans, 1 (15 oz) can white beans, and 1 (15 oz) can chickpeas. Pour in 4 cups vegetable broth (or chicken broth) and stir in 1 tablespoon tomato paste. Add 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1/2 teaspoon dried thyme, along with 1 bay leaf. Season with salt and pepper to taste. Bring this mixture to a simmer and cook uncovered for about 10-15 minutes.
Allow the mixture to simmer so that the flavors can meld together, and the broth can reduce slightly. Taste and adjust the seasoning if necessary. At this stage, you can also adjust the consistency by adding more broth if it’s too thick.
Remove the bay leaf from the soup mixture. Stir in 2 cups cooked pasta of your choice. Mix everything thoroughly to combine the pasta with the vegetable-bean mixture.
Grease a 9×13-inch casserole dish lightly with cooking spray or olive oil. Pour the soup-pasta mixture into the prepared casserole dish.
Evenly sprinkle 1 1/2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese over the casserole. The cheese will melt into the casserole as it bakes, creating a deliciously cheesy crust on top.
Place the casserole dish in the preheated oven and bake for 20-25 minutes. The cheese should be melted and bubbly, and the top should be lightly golden brown.
Let the casserole cool for a few minutes before serving. Garnish with additional Parmesan cheese if desired, and enjoy the comfort and flavor of your homemade Minestrone Casserole.
Notes
Warm, hearty, and full of flavor—this Minestrone Casserole is the ultimate comfort food! Packed with fresh vegetables, pasta, and beans, it’s an easy and satisfying dish perfect for any occasion. Ready to be served up for a family dinner or meal prep for the week ahead!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Bake
- Cuisine: Italian
Keywords: Minestrone Casserole