There's nothing more homey or satisfying on a grey rainy day than a bubbling pot of soup on the stove. Lucinda Scala Quinn, a fantastic chef and cookbook author who can also be seen on Everyday Food shares her classic family recipe for vegetarian minestrone.

Start with the freshest ingredients and have a good crusty loaf of bread on hand to dip into this delicious and hearty soup.

4 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, chopped
3 cloves garlic, minced
4 small zucchini, trimmed and quartered lengthwise, chopped into ½-inch pieces
3 stalks celery (inner stalks with leaves), sliced crosswise into ¼-inch slices
1 small head cauliflower, cored, florets removed and separated into bite-sized pieces
6 ounces green beans, sliced in ¾-inch pieces
1 small head cabbage, cored, outer leaves discarded and thinly sliced
16 ounces fresh or canned tomatoes, chopped
2 cups water
2 tablespoons coarse salt
½ teaspoon freshly ground black pepper, plus more for serving
1 Parmesan cheese rind (optional)
1 can (15 ounces) chickpeas, rinsed and drained
2 large whole basil sprigs
Freshly grated Parmesan cheese

1. Put 2 tablespoons olive oil, onion, and garlic in large heavy-bottomed soup pot over medium heat. Cook slowly, stirring occasionally, until onion is translucent, about 3 minutes.

2. Add zucchini and celery and cook, stirring, for 2 minutes.

3. Add another tablespoon oil and cauliflower and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.

4. Add green beans, cabbage, and remaining oil and cook 2 minutes.

5. Stir in tomatoes and water and simmer until all vegetables are softened, about 5-8 minutes.

6. Stir in salt, pepper, and Parmesan rind. Add water if necessary, but soup should be very thick. Cover and simmer 30 minutes.

7. Add chickpeas and basil and cook until heated through, about 5-6 minutes. Serve immediately topped with grated Parmesan, black pepper, and olive oil drizzled over the top.

Serves 8.

Adapted from Lucinda's Rustic Italian Kitchen.

Special Thanks:
Lucinda Scala Quinn