Pin It This Parmesan Veggie Soup is a hearty and comforting meal that combines a bounty of fresh vegetables with the savory depth of Parmesan cheese. Perfect for a cozy dinner, this Italian-inspired soup brings together a colorful variety of nutritious ingredients in a rich, flavorful broth that is ready in just 50 minutes.
Pin It The secret to this soup's satisfying profile lies in the combination of aromatic herbs and the slow-simmered vegetables. Each spoonful offers a mix of tender textures, from the diced potatoes to the crisp green beans, all tied together by the salty and nutty notes of melted Parmesan.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 medium potato, peeled and diced
- 1 cup green beans, trimmed and chopped
- 1 can (400 g/14 oz) diced tomatoes
- 4 cups vegetable broth
- 75 g (about 3/4 cup) freshly grated Parmesan cheese, plus extra for serving
- 1 Parmesan rind (optional, for extra flavor)
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1
- Heat the olive oil in a large pot over medium heat. Add onion and garlic; sauté for 2-3 minutes until fragrant and translucent.
- Step 2
- Add carrots, celery, zucchini, potato, and green beans. Cook, stirring occasionally, for 5 minutes.
- Step 3
- Stir in the diced tomatoes (with juice), vegetable broth, dried herbs, salt, and pepper. Add the Parmesan rind if using.
- Step 4
- Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 25–30 minutes, or until vegetables are tender.
- Step 5
- Remove the Parmesan rind. Stir in grated Parmesan cheese until melted and soup is creamy.
- Step 6
- Taste and adjust seasoning if needed.
- Step 7
- Serve hot, garnished with chopped parsley and extra Parmesan.
Zusatztipps für die Zubereitung
The Parmesan rind is an excellent way to infuse the broth with extra depth and flavor. If you do not have a rind on hand, you can simply increase the amount of grated Parmesan cheese stirred in at the end to achieve a similar savory result.
Varianten und Anpassungen
To create a heartier version of this soup, consider adding half a cup of cooked small pasta or canned beans during the final 10 minutes of simmering. For those following a vegan diet, use a plant-based Parmesan alternative or omit the cheese entirely.
Serviervorschläge
This soup is best served hot, garnished generously with fresh parsley and additional grated Parmesan. For a complete and filling meal, enjoy it alongside a piece of crusty bread, perfect for soaking up the delicious vegetable broth.
Pin It This Parmesan Veggie Soup is a timeless classic that delivers warmth and nutrition in every bowl. Whether you are looking for a light lunch or a cozy dinner, its blend of fresh ingredients and savory cheese makes it a satisfying choice for any occasion.
Recipe FAQs
- → Can I make this parmesan soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. The Parmesan flavor continues to develop, making leftovers even more delicious.
- → What vegetables work best in this hearty soup?
The classic combination includes carrots, celery, zucchini, potatoes, and green beans. You can substitute based on seasonality—try butternut squash in fall, spinach in spring, or bell peppers in summer. Keep total vegetable quantity similar for best results.
- → Is the Parmesan rind really necessary?
Not strictly necessary, but highly recommended. The rind slowly releases rich umami flavor during simmering without adding fat or calories. Save rinds from wedges of Parmesan in your freezer—they keep for months and are perfect for soups and stews.
- → Can I freeze this veggie soup?
Yes, though the texture of potatoes may soften slightly. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed. Fresh Parmesan and parsley make excellent toppings after reheating.
- → How can I make this soup more filling?
Add 1/2 cup of small pasta like ditalini or orzo during the last 10 minutes of cooking. Alternatively, stir in a can of drained cannellini beans or chickpeas. A slice of crusty bread for dipping also transforms this into a more substantial meal.