Serious Eats: Recipes

Hearty Winter Minestrone with Chili Oil, Lemon Zest, and Parmesan

[Photograph: Lauren Rothman]

Adapted from

Note: This recipe makes an enormous amount of soup. It will keep in the refrigerator about 1 week, or about 2 months if frozen. The chili oil will keep in the refrigerator for several months.

About the author: Lauren Rothman is a former Serious Eats intern, a freelance catering chef, and an obsessive chronicler of all things culinary. Try the original recipes on her blog, For the Love of Food, and follow her on Twitter @Lochina186.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from

© Serious Eats