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Alea's Minestrone Casserole

Ingredients

  • 1 tablespoons olive oil
  • 3/4 cup onion, minced
  • 1 cup zucchini, chopped
  • 1 cup fresh green beans
  • 1 stalk celery, minced
  • 4 cloves garlic, minced
  • 1/2 cup Vegetable Broth
  • 1 3/4 cups cooked black beans (or 15 ounce can, drained) Tip for cooking beans quickly
  • 13/4 cups cookedgreat northern beans (or 15 ounce can, drained)
  • 2 cups fresh tomatoes, diced (or 1 can with juice)
  • 2 cups fresh baby spinach (or frozen spinach thawed)
  • 1 cup carrots, julienned or shredded
  • 1 tablespoons fresh parsley, minced
  • 2 teaspoons fresh oregano, minced
  • 2 teaspoons fresh basil, minced
  • 1/2 teaspoon fresh thyme, minced
  • 1/4 teaspoon ground black pepper
  • 8 oz. small shell pasta
  • 1 cup Italian bread crumbs

Instructions

  • Cook pasta according to package directions.
  • While the pasta is cooking, heat olive oil over medium heat in a large skillet. Add onion, celery, garlic, green beans, carrots, and zucchini and saut in the oil for 5 minutes or until onions begin to turn translucent.
  • Add vegetable broth tomatoes, beans, carrots, spinach, and spices to the pan. Simmer until the spinach wilts.
  • Drain pasta and place it to a 13x9 pan. Add vegetable mixture and beans. Stir to thoroughly combine.
  • Cover with foil and bake at 350 degrees for 20 minutes.
  • Remove foil, top with bread crumbs and bake for an additional 5 minutes.