Serious Eats: Recipes
Hearty Winter Minestrone with Chili Oil, Lemon Zest, and Parmesan
Adapted from lidiasitaly.com
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.
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