May 4, 2010
This relatively easy-to-make soup combines the light spring flavors of broccoli, green beans, and parsley with the hearty, meaty flavor of Parmesan...and what a great combination it turns out to be! The aforementioned veggies are simmered in vegetable broth, along with sauteed celery, green onions, and garlic. What gives this soup its meatiness and saltiness is a Parmesan rind, an Italian cooking secret to adding more flavor to soups and stews. Seriously, after tasting this you'd think it was cooked in some sort of chicken broth! And although it does add natural saltiness, I still had to add about half a teaspoon of salt (and freshly ground pepper too) to really bring out the flavor of the veggies. Macaroni is cooked with the soup too...its purpose, I'm guessing, to thicken everything once pureed.
Unfortunately, my puree didn't work out too well. I was expecting a completely smooth soup, but I got more of a slightly chunky consistency. I'm not sure if this is how it was supposed to be, but it still worked in the end. I'd probably try a blender next time (instead of my food processor...things got a little messy), or possibly I'll invest in an immersion blender to make things even easier. Anyway, this is a light, tasty, satisfying soup...and even better when paired with a hearty sandwich.
Make again? Yes. Quick, simple, healthy, few ingredients...and I'm sure I'm getting a couple of servings of greens!
Vegan variation: Omit Parmesan, and maybe add more salt in its place...?
Vegetarian Times, March 2006