Description
A hearty and delicious Minestrone Casserole that combines the flavors of traditional minestrone soup with the convenience of a casserole.
Ingredients
- 1 cup of diced onions
- 2 cloves of garlic, minced
- 1 cup of diced carrots
- 1 cup of diced celery
- 1 can (15 oz) of diced tomatoes
- 1 can (15 oz) of kidney beans, drained and rinsed
- 1 cup of green beans, chopped
- 4 cups of vegetable broth
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
- 2 cups of cooked pasta
- 1 cup of shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, sauté onions and garlic until translucent.
- Add carrots and celery, cooking until softened.
- Stir in diced tomatoes, kidney beans, green beans, vegetable broth, oregano, basil, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Mix in the cooked pasta and transfer the mixture to a greased casserole dish.
- Top with shredded mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
Notes
- Feel free to add any other vegetables you have on hand.
- This dish can be made ahead of time and stored in the refrigerator.
- For a vegan version, omit the cheese or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian