Minestrone Casserole
A flavorful baked dish with all the goodies you love in Minestrone Soup!
Servings - 4 servings
Ingredients
- 1 tbsp 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)
- 13/4 cups cooked great 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 tbsp fresh parsley, minced
- 2 tsp fresh oregano, minced
- 2 tsp fresh basil, minced
- 1/2 tsp fresh thyme, minced
- 1/4 tsp 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.