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Minestrone with Parmesan cheese, served sprinkled with freshly grated cheese
Filling Italian soup served with Parmesan cheese

Parmesan Minestrone Soup

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
In this recipe, Parmesan (Parmigiano Reggiano) is not just a topping, but a spice. According to Northern Italian traditions, the richness of the soup is highlighted by the cheese's deep, salty, umami-rich flavor, creating a perfect contrast with the natural sweetness of the vegetables. A truly indulgent dish where the cheese slowly melts into the hot broth, forming a creamy emulsion.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large soup pot
  • Cheese grater (fine)
  • Cutting board and knife
  • Wooden spoon

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Prep vegetables: dice onion, garlic, carrots, and celery into uniform, pea-sized cubes. Grate the Parmesan, set the rind aside (if available).

Tip: Precise chopping isn't just aesthetics: if all veggies are uniform, they soften at the same time.
2 ✓

Heat oil in the pot and sauté onion with carrots and celery for 6-8 minutes until soft but not browned. Add garlic only in the last minute.

Tip: Due to its high sugar content, garlic burns and turns bitter quickly, hence the late addition.
3 ✓

Pour in tomatoes and broth. Toss in the Parmesan rind (if you have it), and bring to a boil.

Tip: Flavor-rich amino acids (umami) dissolve from the rind during cooking, adding meat-broth-like depth to the vegetables.
4 ✓

Add rinsed beans and pasta. Cook over medium heat for 8-10 minutes until pasta is tender but still firm.

Tip: Cooking pasta in the soup allows the starch to thicken the broth for a fuller body.
5 ✓

Remove cheese rind. Season with salt and pepper, then serve with a generous mound of freshly grated Parmesan on each plate.

Tip: Cheese sprinkled on hot soup melts instantly, coating the pasta.

Recipe FAQ

Can I use pre-grated cheese?
Better not to. Bagged grated cheeses are often treated with anti-caking agents, preventing them from melting nicely into the soup, and their flavor is duller.
What should I do with the Parmesan rind?
Don't throw it away! Boil it in the soup with the broth for incredible extra flavor, then simply remove it before serving.

Ingredients

  • 2 medium Carrots
  • 1 small bulb Celery Root or Stalk
  • 1 medium Yellow Onion
  • 2 cloves Garlic
  • 1 can (14.5 oz) Diced Tomatoes
  • 1 can (15 oz) White Beans (rinsed)
  • 4 cups Vegetable Broth
  • 1 cup Small Pasta (e.g., Shells or Rotini)
  • 2 tbsp Olive Oil
  • 2 oz Parmesan Cheese (wedge)
  • 1 tsp Salt
  • 0.5 tsp Freshly Ground Black Pepper