This is the kind of soup that makes winter worth it. The best part about it is it’s totally personalize-able. Use these proportions as a guide and customize the recipe to your own taste (or to what you have on hand). Not a fan of parsnips? Substitute in potatoes, rutabaga — any root vegetable you like. You could even add some leeks or shallots if you prefer them to the traditional onion and garlic.
Or add anything that’s rattling around the back of your pantry or getting freezer burn at the bottom of your freezer, such as frozen vegetables, an extra can of diced tomatoes or even a second type of bean. Serve it with crusty bread on the side and grated cheese on top for the ultimate comfort food experience.
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