2zucchinissliced in half lengthwise, then sliced into slices
⅓lbfresh green beanscut into thirds
½headcabbagechopped
1cupcorn kernelsfrozen
128-oz candiced tomatoes
1teaspoonsea saltplus more to taste
½teaspoonground black pepperplus more to taste
1teaspoondried basil
1teaspoondried oregano
1 15-oz cankidney beansdrained
115-oz cancannelloni beansdrained
1cupuncooked whole wheat noodlescan also use quinoa or chickpea noodles
optional: grated parmesan for garnish
Instructions
Heat the olive oil over medium-high heat in a large stock pot.
Add the diced onion and diced shallot and cook for 5 minutes.
Next, add the diced carrots, celery and potatoes and cook until lightly they’re all nicely browned and almost tender, about 8-10 minutes.
Add in the minced garlic and cook for one more minute, until that garlic is fragrant.
Finally, add the vegetable broth, sliced zucchini, green beans, cabbage, corn, diced tomatoes, salt, pepper, basil, and oregano 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 the beans and noodles and cook for another 8-10 minutes, or until the noodles are almost tender.
Garnish with grated parmesan cheese, if desired.
Notes
* For vegan minestrone, do not garnish with parmesan. * For gluten-free, omit noodles or use gluten-free pasta.