A medley of fall vegetables, loads of parmesan, and bright lemon parsley oil make this winter vegetarian minestrone soup recipe sing.
This version uses a couple of shortcuts (canned or jarred chickpeas, veggie bouillon cubes) while still yielding a fairly quick and super tasty soup.
For both versions, feel free to play around with the ingredients. White beans of any stripe make a good chickpea stand-in; parsnips, rutabagas, sweet potatoes, and turnips can all be swapped in for the other veggies; throw in a bunch of stemmed kale leaves at the end if you’d like some extra greenery; or try different pasta shapes or different soft herbs in the parsley oil.
Either way the soups keep brilliantly for the better part of a week – the flavors just get better and better.
See below for the extra-flavorful version of this soup that starts with dried chickpeas.
Nutritional values are based on one of eight servings.