Parmesan Veggie Soup (Printable version)

Hearty vegetable soup with Parmesan cheese, fresh vegetables, and Italian herbs. Ready in 50 minutes.

# What You'll 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 oz) 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, for extra flavor)

→ Seasonings

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

# How-To Steps:

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

# Expert Hints:

01 -
  • The Parmesan rind melts into the broth and creates a naturally creamy texture without any cream, which feels like a small kitchen miracle.
  • It comes together in under an hour but tastes like you spent the whole afternoon tending to it.
  • Every vegetable softens into the broth while keeping its own character, so each spoonful feels complete.
02 -
  • Do not skip grating the Parmesan fresh because pre-grated cheese has additives that will make your beautiful soup taste sandy and grainy.
  • The Parmesan rind is optional but absolutely worth hunting for at a good cheese counter or Italian market, as it adds a depth that grated cheese alone cannot match.
03 -
  • If you want a heartier soup, stir in small pasta or canned beans in the last ten minutes so they absorb the broth and stay tender.
  • A crusty piece of bread to drag through the bowl at the end is not optional, it's essential for getting every last drop of this silky broth.
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