This recipe was adapted from Mollie Katzen's Moosewood Cookbook which has beautiful illustrations, and is my go to book for amazing vegetarian soups.
This soup is so much better when you make it at home, and tastes even better the next day.
Make it vegan by passing on the parmesan or by using vegan cheese.
- I had carrots, zucchini, and jicama handy and that's what I used. Other popular vegetables for a good minestrone are eggplant, green peppers, yellow squash, celery.
- I used canned garbanzo (after rinsing and draining). If using dry beans, make sure to soak and cook them. Other beans may be substituted.