This is a hearty minestrone soup that is packed with delicious vegetables. So good!
- 2 tablespoons Olive oil
- 1 Yellow onion, chopped
- 1 Shallot, chopped
- 3 Chopped carrots
- 2 rods Celery, chopped
- 3 Medium Red Potatoes, Diced & Unpeeled
- 3 cloves (Coarse) Garlic, minced
- 5 cups Vegetables soup
- 2 Large zucchini, halved lengthwise, then sliced
- ⅓ pounds Fresh green beans, cut in three
- ½ heads shredded cabbage
- 1 cup Frozen corn kernels
- 28 ounces, weight Diced tomatoes
- 2 teaspoons Kosher salt, plus more to taste
- ½ teaspoon Ground black pepper, plus more to taste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 2 teaspoons Worcestershire Sauce
- 1 box (Size 15 oz) Kidney beans, drained
- 1 box (15 oz size) cannelloni beans, drained
- 1 cup Uncooked whole wheat shell noodles (see note)
- Grated parmesan for garnish (optional, see note)
Heat the olive oil over medium-high heat in a large pot. Add the onion and shallot and cook for 5 minutes. Add carrots, celery and diced potatoes and cook until lightly browned and almost tender, about 8 to 10 minutes. Add the minced garlic and cook for another minute, until the garlic is fragrant.
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 heat to low and cook, covered, for 10 to 15 minutes or until all vegetables are tender. Carrots and potatoes will take the longest to cook.
Uncover and add the beans and noodles and cook for another 8-10 minutes, or until the noodles are almost tender. (For a healthier minestrone, I like to use organic whole-wheat noodles. Or, if they’re gluten-free, you can easily leave out the noodles.)
Garnish with grated Parmesan, if desired.
1. For vegan minestrone, do not top with parmesan.
2. For gluten-free, omit the noodles or use gluten-free pasta.