Minestrone Casserole
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The Recipe Critic · by Alyssa Rivers

Minestrone Casserole

NUTRITION · PER SERVING65M COOK
CAL 23%·PRO 49%
CARBS 65G56% OF CAL
10G FIBER45G OTHER10G TOTAL SUGAR
FAT 14G27% OF CAL
5G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty minestrone soup transformed into a cheesy pasta bake with vegetables, beans, and tomato sauce. Comforting and filling, a vegetarian dinner centerpiece.

mainitaliancasserolesoupbeansvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 3 cups small shell pasta (or other short pasta)
  • 2 tablespoons olive oil
  • 1 cup diced onion (about half a large onion)
  • ½ cup diced carrots (about 1 medium carrot)
  • ½ cup diced celery (about 1 large stalk)
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 ½-2 cups sliced zucchini (about 1 large zucchini, cut in half lengthwise and sliced ¼-inch thick)
  • 1 cup chopped fresh green beans (1-inch pieces)
  • 1 (15-ounce) can red kidney beans (drained and rinsed)
  • 1 (15-ounce) can navy beans (drained and rinsed)
  • 1 (15-ounce) can diced tomatoes (not drained)
  • 1 (8-ounce) can tomato sauce
  • 3 tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • chopped fresh parsley (optional garnish)
PREP
25M
SODIUM
1042MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.