Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil
  • 1 yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 1 shallot (chopped)
  • 3 carrots (chopped)
  • 2 stalks celery (chopped)
  • 3 medium red potatoes (diced and skin-on)
  • 5 cups low sodium vegetable broth
  • 2 zucchinis (sliced in half lengthwise, then sliced into slices)
  • 1/3 lb fresh green beans (cut into thirds)
  • 1/2 head cabbage (chopped)
  • 1 cup corn kernels (frozen)
  • 1 28-oz can diced tomatoes
  • 1 tsp sea salt (plus more to taste)
  • 1/2 tsp ground black pepper (plus more to taste)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 15-oz can kidney beans (drained)
  • 1 15-oz can cannelloni beans (drained)
  • 1 cup uncooked whole wheat noodles (can also use quinoa or chickpea noodles)
  • optional: grated parmesan for garnish

Instruction

  • 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.