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Parmesan Minestrone Soup uses the Parmesan rind to flavor the broth.

Parmesan Minestrone Soup

This warm and cozy Parmesan Minestrone Soup is loaded with sautéed vegetables simmered in diced tomatoes and extra Parmesan cheese flavor.
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Course Appetizer, dinner, Main Course
Cuisine Italian

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 3-4 celery stalks chopped
  • 1 cup carrots chopped
  • 1 clove garlic finely chopped
  • ⅓ cup tomato paste
  • 4 cups vegetable broth or chicken broth
  • ½ tablespoon sugar This is optional. Sugar cuts the acidity of the tomatoes so I like to add a small amount to my soup for a more balanced taste but if you'd prefer to skip it, the soup is great either way.
  • 1 tablespoon Italian seasoning
  • 14.5 ounce can diced tomatoes
  • 8 ounce piece of Parmesan cheese with the rind You'll use the rind to flavor the soup and the cheese to add to each bowl as a topping.
  • 2-3 rosemary sprigs This optional ingredient isn't traditional in minestrone soup but I really love the aroma it adds. Be sure to remove the stems after the soup has cooked before serving.
  • 15 oz can of Garbanzo beans, red kidney beans, great northern beans or cannellini beans. Drained and rinsed
  • 2 cups cooked elbow pasta or small shell pasta Cooked al dente (slightly firm). This is optional. If you're preparing this soup gluten-free, leave the pasta out.
  • Salt and black pepper To taste

Instructions
 

  • Sauté the onion, celery and carrots in olive oil in a large soup pot or dutch oven for 5-7 minutes or until softened. Add the garlic and sauté for an additional minute.
  • Add the tomato paste and stir to combine. Continue to cook on the sauté setting for 2-3 minutes while stirring.
  • Cut the rind off of the slice of Parmesan and set the cheese portion aside.
  • Add the broth, sugar, Italian seasoning, diced tomatoes, Parmesan rind, rosemary sprigs, and can of beans into the soup pan.
  • Bring to a boil, reduce heat to medium-low. Cover and simmer for 30 minutes.
  • While the soup cooks, grate or shave the cheese so that it's ready to top each bowl of soup once it's done cooking.
  • Remove the Parmesan rind from the soup. Taste the soup and add salt and black pepper, as needed.
  • Serve each bowl of soup with 1/3 cup prepared pasta (optional) and about 1-2 tablespoons of grated or shaved Parmesan cheese.
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