Parmesan Veggie Soup (Printable Version)

Comforting vegetable soup with Parmesan, Italian herbs, and fresh vegetables. Ready in just 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 oz) 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

# How to Prepare:

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 Italian 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 is creamy.
06 - Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle into bowls and serve hot, garnished with chopped parsley and extra Parmesan.

# Expert Suggestions:

01 -
  • The Parmesan doesn't just sit on top—it melts right into the broth and transforms the whole thing into something creamy and luxurious without any cream.
  • It comes together in under an hour, so you can make a real meal even on a tired weeknight when you're standing in your kitchen with no energy.
  • Every vegetable gets enough time to soften into tender bites, but the soup never turns mushy or boring.
02 -
  • The Parmesan rind is not a luxury but a secret weapon—it dissolves partially into the broth and creates a depth you can't get from cheese alone, so save them in a freezer bag and pull one out whenever you're making soup.
  • Adding the grated cheese off the heat would be safer, but doing it while the soup is still hot means it melts perfectly into the broth instead of clumping, so trust the process and stir slowly.
03 -
  • Chop your vegetables roughly the same size so they cook evenly and the soup feels intentional rather than chaotic.
  • That Parmesan rind is the detail that separates this from other vegetable soups—save them religiously and use them whenever you're making anything that involves broth.
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