Parmesan Veggie Soup (Printable version)

Comforting vegetable soup with Parmesan cheese, Italian herbs, and seasonal vegetables in savory broth.

# Ingredients 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 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

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing 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 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, or until vegetables are tender.
05 - Remove the Parmesan rind. Stir in grated Parmesan cheese until melted and soup is creamy.
06 - Taste and adjust seasoning if needed.
07 - Serve hot, garnished with chopped parsley and extra Parmesan.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The Parmesan rind is a kitchen secret that deepens the broth in ways grated cheese alone never could.
  • You can throw it together with whatever vegetables are lingering in your crisper drawer.
02 -
  • Never skip sautéing the onion and garlic first, even though it seems like an extra step; it builds a flavor foundation that raw vegetables simply can't match.
  • The Parmesan rind softens and infuses the broth with umami, so if you save one in your freezer, it's always worth keeping around.
03 -
  • Save Parmesan rinds in the freezer so you always have one ready to elevate your next pot of broth or soup.
  • Add the cheese at the very end so it melts smoothly into the broth instead of clumping up from being added too early or to a liquid that's too hot.
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