Minestrone

Name: Minestrone
Ingredients: 2 Tablespoons Olive Oil; 1 Yellow Onion, Chopped; 1 Shallot, Chopped; 3 Carrots, Chopped; 2 stalks Celery, Chopped; 3 Medium Red Potatoes, Diced And Unpeeled; 3 cloves (Large) Garlic, Minced; 5 cups Vegetable Broth; 2 Large Zucchinis, Sliced In Half Lengthwise, Then Sliced Into Slices; 1/3 pounds Fresh Green Beans, Cut Into Thirds; 1/2 heads Cabbage Chopped; 1 cup Frozen Corn Kernels; 28 ounces, weight Diced Tomatoes; 2 teaspoons Kosher Salt, Plus More To Taste; 1/2 teaspoons Ground Black Pepper, Plus More To Taste; 1 teaspoon Dried Basil; 1 teaspoon Dried Oregano; 2 teaspoons Worcestershire Sauce; 1 can (15 Oz. Size) Kidney Beans, Drained; 1 can (15 Oz. Size) Cannelloni Beans, Drained; 1 cup Uncooked Whole Wheat Shell Noodles (See Note); Grated Parmesan For Garnish (optional, See Note)

22 ingredients

7 steps

Ingredients

2 Tablespoons Olive Oil
1 Yellow Onion, Chopped
1 Shallot, Chopped
3 Carrots, Chopped
2 stalks Celery, Chopped
3 Medium Red Potatoes, Diced And Unpeeled
3 cloves (Large) Garlic, Minced
5 cups Vegetable Broth
2 Large Zucchinis, Sliced In Half Lengthwise, Then Sliced Into Slices
1/3 pounds Fresh Green Beans, Cut Into Thirds
1/2 heads Cabbage Chopped
1 cup Frozen Corn Kernels
28 ounces, weight Diced Tomatoes
2 teaspoons Kosher Salt, Plus More To Taste
1/2 teaspoons Ground Black Pepper, Plus More To Taste
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
2 teaspoons Worcestershire Sauce
1 can (15 Oz. Size) Kidney Beans, Drained
1 can (15 Oz. Size) Cannelloni Beans, Drained
1 cup Uncooked Whole Wheat Shell Noodles (See Note)
Grated Parmesan For Garnish (optional, See Note)

Directions

1

Heat olive oil over medium-high heat in a large stock pot. Add onion and shallot and cook for 5 minutes. Add diced carrots, celery and potatoes and cook until lightly nicely browned and almost tender, about 8-10 minutes. Add minced garlic and cook for one more minute, until garlic is fragrant.
2

Add vegetable broth, sliced zucchini, green beans, cabbage, corn, diced tomatoes, salt, pepper, basil, oregano, and Worcestershire sauce and bring to a boil. Once boiling, reduce to a simmer and cook, covered, for 10-15 minutes, or until all the vegetables are tender. The carrots and potatoes will take the longest to cook.
3

Uncover and add beans and noodles and cook for another 8-10 minutes, or until noodles are almost tender. (For a healthier minestrone, I like to use organic, whole wheat noodles. Or, if gluten-free, you can easily leave the noodles out.)
4

Garnish with grated Parmesan cheese, if desired.
5

Notes:
6

1. For vegan minestrone, do not garnish with Parmesan.
7

2. For gluten-free, omit noodles or use gluten-free pasta.