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Parmigiano Reggiano Minestrone Recipe
Annie Graves

Parmigiano Reggiano Minestrone

Warm up with this delicious Parmigiano Reggiano Minestrone! Packed with fresh vegetables, pasta, and a rich Parmigiano Reggiano flavor, it's the perfect comforting soup.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 5
Course: Lunch
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 zucchini diced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 can 14.5 oz diced tomatoes
  • 6 cups vegetable broth
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1/2 cup small pasta like ditalini or elbow macaroni
  • 1 Parmesan rind optional, for extra flavor
  • 1/4 cup freshly grated Parmigiano Reggiano cheese plus more for serving
  • 1 bay leaf
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 cup fresh spinach or kale chopped
  • Fresh basil or parsley chopped (for garnish)
Substitutions
  • Vegan: Use nutritional yeast instead of cheese and omit the Parmesan rind.
  • Gluten-Free: Use gluten-free pasta.
  • Low-Sodium: Use low-sodium vegetable broth and beans and season lightly with salt.

Method
 

Sauté the Vegetables
  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened.
  3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Build the Soup
  1. Stir in the diced zucchini, green beans, and canned tomatoes.
  2. Add the vegetable broth, cannellini beans, bay leaf, oregano, and the Parmesan rind (if using).
  3. Bring the soup to a simmer.
Cook the Soup
  1. Let the soup simmer gently for 20-25 minutes, or until the vegetables are tender.
  2. Stir occasionally to prevent sticking.
Add the Pasta
  1. Stir in the small pasta and cook for another 8-10 minutes, or until the pasta is al dente.
  2. If the soup becomes too thick, add a little extra broth or water to reach your desired consistency.
Finish the Soup
  1. Remove the bay leaf and Parmesan rind.
  2. Stir in the fresh spinach or kale and cook for an additional 2-3 minutes until wilted.
  3. Stir in the freshly grated Parmigiano Reggiano cheese and season with salt and black pepper to taste.
Serve
  1. Ladle the Parmigiano Reggiano Minestrone into bowls, garnish with fresh basil or parsley, and sprinkle with extra Parmesan cheese.
  2. Serve hot with crusty bread on the side.
  3. Enjoy!

Notes

Nutritional Information (Per Serving - 1 cup):

  • Calories: 300
  • Carbohydrates: 40g
  • Protein: 12g
  • Fat: 10g
  • Saturated Fat: 3g
  • Sodium: 500mg
  • Fiber: 8g
  • Sugar: 6g

 

Notes/Advice:

  • Additions/Subtractions:
    • For extra flavor, simmer the soup with a Parmesan rind—it adds a rich, nutty depth to the broth.
    • Feel free to use any vegetables you have on hand—bell peppers, peas, or even corn would work well in this soup.
    • If you prefer a thicker soup, use more beans or mash a portion of the beans before adding them to the pot.