Ingredients
Scale
- 3 tablespoons olive oil
- 1 diced onion
- 2 chopped carrots
- 2 diced celery stalks
- 3–4 minced garlic cloves
- 1 tablespoon tomato paste
- 4 cups vegetable or chicken broth
- 1 (14-ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 (15-ounce) can drained kidney beans
- 1 (15-ounce) can drained cannellini beans
- 1 cup small pasta (like ditalini or small shells)
- 2 cups chopped seasonal vegetables (like zucchini or bell peppers)
- 1 cup shredded Parmesan or mozzarella cheese
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Add onion, carrots, and celery; cook for 5-7 minutes until softened.
- Add minced garlic and cook for 30 seconds.
- Stir in tomato paste and cook for 1-2 minutes.
- Pour in broth and diced tomatoes, bring to a gentle simmer.
- Add oregano, basil, bay leaf, salt, and pepper; taste and adjust seasonings.
- Stir in kidney beans, cannellini beans, and pasta; add seasonal vegetables.
- Preheat oven to 375°F (190°C); transfer to a casserole dish if necessary.
- Top with cheese and bake uncovered for 25-30 minutes until golden brown.
- Let rest for 10-15 minutes before serving.
Notes
Customize the recipe with seasonal vegetables or proteins as desired. Great for meal prep and leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: minestrone, casserole, Italian, healthy, meal prep, family dinner