Parmesan Veggie Soup (Printer-friendly)

Hearty vegetable soup with Parmesan, Italian herbs, and fresh vegetables. Comforting and 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 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, for extra flavor

→ Seasonings

13 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
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 achieves creamy consistency.
06 - Taste and adjust seasoning with salt and pepper as needed.
07 - Serve hot, garnished with chopped fresh parsley and extra Parmesan cheese.

# Expert advice:

01 -
  • It is packed with a variety of textures from carrots, zucchini, and green beans.
  • The addition of a Parmesan rind creates an incredible depth of flavor that tastes like it simmered for hours.
  • It is a versatile, one-pot meal that is perfect for meal prep or a quick weeknight dinner.
  • The recipe is naturally vegetarian and can be easily adapted for vegan diets.
02 -
  • Ensure all vegetables are diced to a similar size so they cook at the same rate.
  • Always use freshly grated Parmesan cheese rather than pre-shredded varieties for better melting and flavor.
  • If the soup becomes too thick upon standing, add a splash of vegetable broth or water to reach your desired consistency.
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