Parmesan Veggie Soup (Printable Version)

Hearty vegetables simmered in rich broth with savory 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 oz) diced tomatoes with juice
10 - 4 cups vegetable broth

→ Dairy and 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 until vegetables are tender.
05 - Remove Parmesan rind. Stir in grated Parmesan cheese until melted and soup reaches desired creaminess.
06 - Taste and adjust salt and pepper as needed.
07 - Ladle into bowls and garnish with fresh chopped parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been tending a pot all day.
  • The Parmesan melts right into the broth, making it creamy without cream, which feels like a small kitchen miracle.
  • You can throw in whatever vegetables need rescuing from your crisper drawer and the soup only gets better.
02 -
  • The Parmesan rind is not a luxury—if you've been saving one in your freezer, this is exactly what it's for, and it makes a noticeable difference that grated cheese alone cannot replicate.
  • Don't let the soup boil hard once the vegetables are in; a gentle simmer keeps everything tender and lets flavors blend instead of scattering.
03 -
  • Save every Parmesan rind you ever encounter—keep them in the freezer, and you'll always have liquid gold waiting for soups, braises, and broths.
  • Taste as you go and season in layers; salt added early tastes different than salt added at the end, and knowing when to do both is the difference between good and memorable.
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