Parmesan Veggie Soup

There is nothing more comforting than a steaming bowl of homemade soup, and this Parmesan Veggie Soup is the perfect blend of wholesome nutrition and indulgent flavor. By combining a rainbow of fresh vegetables with the salty, savory depth of aged cheese, you create a meal that feels both light and incredibly satisfying.

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This Italian-inspired soup relies on simple pantry staples and fresh produce to deliver a gourmet experience. Whether you are looking for a healthy lunch or a cozy dinner to share with family, this dish brings warmth and rustic charm to every table.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 medium potato, peeled and diced
• 1 cup green beans, trimmed and chopped
• 1 can (400 g/14 oz) diced tomatoes
• 4 cups vegetable broth
• 75 g (about 3/4 cup) freshly grated Parmesan cheese, plus extra for serving
• 1 Parmesan rind (optional, for extra flavor)
• 1 teaspoon dried Italian herbs (basil, oregano, thyme)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

Step 1

Heat the olive oil in a large pot over medium heat. Add onion and garlic; sauté for 2-3 minutes until fragrant and translucent.

Step 2

Add carrots, celery, zucchini, potato, and green beans. Cook, stirring occasionally, for 5 minutes.

Step 3

Stir in the diced tomatoes (with juice), vegetable broth, dried herbs, salt, and pepper. Add the Parmesan rind if using.

Step 4

Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 25–30 minutes, or until vegetables are tender.

Step 5

Remove the Parmesan rind. Stir in grated Parmesan cheese until melted and soup is creamy.

Step 6

Taste and adjust seasoning if needed.

Step 7

Serve hot, garnished with chopped parsley and extra Parmesan.

Zusatztipps für die Zubereitung

The Parmesan rind is a secret weapon in the kitchen; as it simmers, it releases savory oils and protein that thicken the broth and add a unique umami quality. If you do not have a rind on hand, simply increase the amount of freshly grated cheese added at the end.

Varianten und Anpassungen

To make this soup even more filling, consider adding half a cup of small cooked pasta or a can of white beans during the final 10 minutes of cooking. For those following a vegan diet, replace the Parmesan with a plant-based alternative or a tablespoon of nutritional yeast for a similar nutty flavor.

Serviervorschläge

Enjoy this hearty soup with a side of warm, crusty bread to soak up the flavorful broth. A light drizzle of high-quality olive oil and a final sprinkle of fresh parsley before serving will elevate the presentation and taste.

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This Parmesan Veggie Soup is more than just a meal; it is a bowl of pure comfort. Rich, colorful, and bursting with Italian-inspired flavors, it is sure to become a favorite for chilly nights and healthy lunch rotations alike.

Recipe FAQ

→ Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work well. Add them directly to the pot without thawing, but reduce cooking time by 5-10 minutes as they soften faster than fresh vegetables.

→ How do I store leftover soup?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

→ What can I substitute for Parmesan cheese?

For a similar savory flavor, try Pecorino Romano or Grana Padano. For a vegan option, use nutritional yeast or plant-based Parmesan alternatives.

→ How can I make this soup more filling?

Add small pasta like ditalini or orzo, canned white beans, or chickpeas during the last 10 minutes of cooking. These additions boost protein and create a heartier meal.

→ What vegetables can I substitute or add?

Feel free to use spinach, kale, bell peppers, or butternut squash. Just adjust cooking times based on vegetable density—leafy greens need only 2-3 minutes at the end.