Vegetable Soup with Parmesan Rind

This warm and cozy Vegetable Soup with Parmesan Rind is packed with nutritious veggies plus beans for added fiber and protein. The broth is bursting with flavor from fresh herbs and a Parmesan rind that’s simmered right in the broth to give it a nutty, cheesy, savory flavor. This gluten free meatless Monday meal is not only budget-friendly and healthy, but it’s sure to satisfy both vegetarians and meat-lovers alike.

What is a Parmesan Rind?

For cheese lovers like myself, the Parmesan rind is worth getting acquainted with. There is a ton of cheese flavor packed in the protective outer layer of a Parmesan cheese wheel (which develops as it ages). If you add that rind to sauces or soups, it adds cheesy flavor that truly takes the dish to the next level.

You can find a slice of Parmesan cheese with the rind at the cheese counter in the deli section of your grocery store. Some grocery stores will even sell just the rinds.

Almost anything goes…into vegetable soup with parmesan rind

This soup is one of my favorites because it’s easy to swap out the ingredients for what you have on hand. The broth is so delicious that almost anything goes. Pro tip: This is a great soup to make when you need to use leftover veggies from the week. I’ve included my favorite ingredients in this recipe, but below are some suggestions for variations or add ons. If you have these on hand, throw them in.

• Beans – I love garbanzo beans/chickpeas but red kidney beans, great northern beans or cannellini beans are all great in this soup.
• Frozen green beans or corn – If I’m using frozen vegetables, I prefer to add them at the end of the cooking process. They only need to simmer in the soup for 5-10 minutes to defrost.
• Pasta – I eat gluten free so I skip the pasta, but if you like pasta in your veggie soup, add some in! I suggest using a smaller pasta like ditalini, small shells or elbow pasta
• Potatoes – If you prefer chopped potatoes instead of pasta, I suggest adding another two cups of vegetable broth. The potatoes tend to absorb liquid so it’s best add a little back in.
• Chopped Summer squash or zucchini is delicious in this recipe.
• Fresh baby spinach or fresh kale pieces are great in this recipe. To add spinach or kale, simply throw about two cups into the soup during the last couple of minutes of cook time. Mix it into the soup and allow the hot broth to cook it just enough to soften the leaves.
• Italian sausage or kielbasa is a great option if you’d like to add a little extra protein. Simply sauté it along with the onion, carrots and celery.

What’s in vegetable soup with parmesan rind?

• olive oil
• onion
• carrots
• celery
• Fresh garlic cloves
• Can of diced tomatoes or fresh cherry or grape tomatoes (halved)
• Vegetable broth or chicken broth
• Bay leaves
• Dried thyme
• Fresh sprigs of rosemary (optional)
• Parmesan cheese rind
• Frozen peas
• Garbanzo beans, red kidney beans, great northern beans or cannellini beans
• Frozen peas
• Fresh parsley
• Salt and black pepper

Vegetable Soup with Parmesan Rind

This Vegetable Soup with Parmesan Rind recipe is packed with nutritious veggies in a cheesy broth simmered with a Parmesan cheese rind.

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Course Main Course

Ingredients

  

• 2 tablespoons olive oil
• 1 onion chopped
• 1 ½ cups carrots chopped
• 1 ½ cups celery chopped
• 3 garlic gloves minced
• 14.5 ounce can of diced tomatoes, undrained or 10 ounces cherry or grape tomatoes, quartered
• 4 cups Vegetable broth or chicken broth My favorite is Better than Bouillon Seasoned Vegetable Base.
• 2 cups water
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 fresh sprigs of rosemary optional
• Parmesan cheese rind
• Can of Garbanzo beans, red kidney beans, great northern beans or cannellini beans drained and rinsed
• 1 cup frozen peas
• ¼ cup fresh parsley chopped
• Salt and pepper to taste

Instructions

 

• Sauté the onion, celery and carrots in olive oil in a large pot or dutch oven for 5-7 minutes or until softened. Add the garlic and sauté for an additional minute.
• Add the can of diced tomatoes, broth, water, bay leaves, dried thyme, rosemary, parmesan rind and can of beans to the pan. Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Add the frozen peas during the last 5 minutes of cook time.
• Remove the Parmesan rind and the rosemary sprigs from the soup. Add the fresh parsley. Taste the soup and add salt and black pepper as needed.

Keyword GF vegetable soup, gluten free vegetable soup, vegetable soup with rind

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