Parmesan Veggie Soup (Printable Page)

Hearty vegetable soup enriched with savory Parmesan cheese, ready in 50 minutes.

# What You 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
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons fresh parsley, chopped

# Steps:

01 - Heat the 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 the diced tomatoes with juice, vegetable broth, dried 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 Advice:

01 -
  • It comes together in under an hour and tastes like you spent all afternoon stirring.
  • The Parmesan rind is a secret weapon that makes the whole pot taste richer without any cream.
  • You can use whatever vegetables are lingering in your crisper drawer and it always works.
02 -
  • Don't skip the Parmesan rind step if you have one available; it's what separates this from ordinary vegetable soup and makes it taste like someone really cared.
  • Overcrowding the pot with vegetables means they won't cook evenly, so stick to the amounts listed unless you want some pieces crunchy and others mushy.
03 -
  • Save vegetable scraps in a freezer bag all week, then use them to make your own broth instead of buying it, which deepens the entire soup without extra cost.
  • If your soup tastes flat at the end, it's usually not salt you need but acid, so try a squeeze of lemon juice to wake everything up.
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