Parmesan Veggie Soup (Print Version)

Hearty vegetable soup with Parmesan, Italian herbs, and fresh seasonal vegetables in savory broth.

# 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 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

# 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 Italian herbs, salt, pepper, and 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 salt and pepper as needed.
07 - Ladle into bowls and garnish with chopped parsley and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • It comes together in under an hour, but tastes like you've been simmering it all day.
  • The Parmesan transforms simple vegetables into something deeply satisfying and craveable.
  • One pot, minimal chopping, and it fills your kitchen with the best kind of aroma while you cook.
02 -
  • Never use pre-shredded Parmesan; it contains anti-caking agents that prevent it from melting smoothly, and you'll end up with grainy soup instead of creamy richness.
  • That Parmesan rind isn't just a bonus, it's the flavor amplifier that makes people ask what your secret ingredient is.
03 -
  • Dice all your vegetables to roughly the same size so they cook evenly and finish at exactly the right moment.
  • Add the grated Parmesan slowly at the end instead of all at once; this ensures it melts silently into the soup instead of seizing up.
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