Parmesan Veggie Soup (Printer-friendly)

Hearty vegetable soup enriched with savory Parmesan, 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 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 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

# 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, pepper, and Parmesan rind if using.
04 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes until vegetables are tender.
05 - Remove Parmesan rind. Stir in grated Parmesan cheese until melted and soup reaches a creamy consistency.
06 - Taste and adjust seasoning as needed with additional salt and pepper.
07 - Ladle into bowls and garnish with chopped parsley and extra Parmesan cheese. Serve immediately while hot.

# Expert Tips:

01 -
  • The way Parmesan melts into the broth creates this incredibly rich, savory depth that tastes like it simmered for hours even though it comes together in under an hour
  • Its one of those rare soups that actually tastes better the next day, making it perfect for lazy meal prep or unexpected lunches
02 -
  • Resist the urge to rush the initial vegetable softening step because that developed sweetness is what makes people ask what your secret ingredient is
  • Adding the Parmesan at the end rather than the beginning prevents it from separating and gives you that creamy texture instead of oily pools on top
03 -
  • Start saving your Parmesan rinds in a freezer bag. They keep indefinitely and are the secret to restaurant depth flavor in soups and stews.
  • Cut all your vegetables to roughly the same size so they cook evenly and you get a perfect texture in every spoonful.
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