# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 medium potato, peeled and diced
08 - 1 cup green beans, trimmed and chopped
09 - 1 can (14 ounces) diced tomatoes
10 - 4 cups vegetable broth
→ Dairy & Cheese
11 - 3/4 cup freshly grated Parmesan cheese, plus extra for serving
12 - 1 Parmesan rind, optional
→ Seasonings
13 - 1 teaspoon dried Italian herbs
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 2-3 minutes until fragrant and translucent.
02 - Add diced carrots, celery, zucchini, potato, and green beans to the pot. Cook, stirring occasionally, for 5 minutes.
03 - Stir in diced tomatoes with juice, vegetable broth, dried Italian herbs, salt, and pepper. Add Parmesan rind if using.
04 - Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, or until vegetables are tender.
05 - Remove the Parmesan rind. Stir in grated Parmesan cheese until melted and soup reaches desired creaminess.
06 - Taste and adjust seasoning with additional salt and pepper as needed.
07 - Serve hot, garnished with chopped fresh parsley and extra grated Parmesan cheese.
