Parmesan Veggie Soup (Printer-friendly)

Hearty vegetables in aromatic broth, enriched with grated Parmesan for a comforting Italian-style bowl.

# Ingredient List:

→ 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, or to taste
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté 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 herbs, salt, and pepper. Add Parmesan rind if using.
04 - Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, or until vegetables are tender.
05 - Remove Parmesan rind. Stir in grated Parmesan cheese until melted and soup reaches creamy consistency.
06 - Taste and adjust seasoning if needed.
07 - Ladle into bowls and serve hot, garnished with chopped parsley and extra Parmesan.

# Expert Tips:

01 -
  • The Parmesan creates this incredible savory depth that makes vegetable soup taste anything but basic
  • Its one of those rare soups that actually gets better overnight, so leftovers are a gift to your future self
02 -
  • The Parmesan rind is not mandatory but it completely transforms the broth into something restaurant quality
  • Adding the cheese at the end instead of the beginning prevents it from separating or getting grainy
03 -
  • Cutting all vegetables roughly the same size means everything cooks evenly and no one gets a raw carrot
  • The secret is tasting at the end, Parmesan varies in saltiness so adjust accordingly
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