Parmesan Veggie Soup (Printable Version)

Hearty vegetable soup with savory Parmesan, tender vegetables, and rich Italian flavors.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 medium potato, peeled and diced
08 - 1 cup green beans, trimmed and chopped
09 - 1 can (14 ounces) diced tomatoes
10 - 4 cups vegetable broth

→ Dairy & Cheese

11 - 3/4 cup freshly grated Parmesan cheese, plus extra for serving
12 - 1 Parmesan rind, optional

→ Seasonings

13 - 1 teaspoon dried Italian herbs
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons fresh parsley, chopped

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 2-3 minutes until fragrant and translucent.
02 - Add carrots, celery, zucchini, potato, and green beans. Cook, stirring occasionally, for 5 minutes.
03 - Stir in diced tomatoes with juice, vegetable broth, dried Italian herbs, salt, and pepper. Add Parmesan rind if using.
04 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes until vegetables are tender.
05 - Remove Parmesan rind. Stir in grated Parmesan cheese until melted and soup achieves a creamy consistency.
06 - Taste and adjust salt and pepper as needed.
07 - Ladle into bowls and garnish with chopped parsley and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • The Parmesan rind acts like a secret flavor bomb that makes the broth taste like it has been simmering for hours.
  • It is a brilliant way to use up those lonely vegetables sitting in the back of your crisper drawer.
02 -
  • Do not throw away your Parmesan rinds because they keep indefinitely in the freezer and are pure gold for soups.
  • Adding the grated cheese slowly at the end prevents it from clumping together or sticking to the bottom.
03 -
  • Grating your own Parmesan from a block results in a much smoother melt than using pre shredded cheese.
  • If the soup gets too thick after sitting, just splash in a little extra broth or water when you reheat it.
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