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Minestrone - olive oil

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olive oil yellow onion shallot carrots stalks celery red potatoes garlic vegetable broth green beans cabbage frozen corn tomatoes kosher salt ground black pepper basil oregano Worcestershire sauce kidney beans cannelloni beans Whole Wheat Shell Noodles
Viewed: 59 - Published at: 8 years ago

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)

Method

  • 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.
  • 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.
  • 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.)
  • Garnish with grated Parmesan cheese, if desired.
  • Notes:
  • 1. For vegan minestrone, do not garnish with Parmesan.
  • 2. For gluten-free, omit noodles or use gluten-free pasta.

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