Minestrone

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.