Vegetarian Italian Wedding Soup
All the comfort of Italian wedding soup without the meatballs. Tender escarole, tiny pasta, creamy white beans, and a rich Parmesan broth that tastes like it simmered all day (but didn't). The secret is the Parm rind, which adds umami depth that makes you forget there's no meat. Finish with lemon juice and fresh herbs, and you've got a bowl of soup that feels nourishing without weighing you down. Perfect for when you want something comforting but not heavy.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, diced
- 3 celery ribs, diced
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 1 Parmesan rind (2-3 inches, optional but highly recommended)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (acini di pepe, orzo, or ditalini)
- 1 bunch escarole (about 8 oz), roughly chopped
- 2 tbsp fresh lemon juice
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup fresh parsley, chopped
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- Salt and black pepper to taste
- Red pepper flakes (optional, for serving)
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Season with salt and pepper. Sauté for 8-10 minutes, stirring occasionally, until vegetables are softened and onion is translucent.
- Add minced garlic, oregano, and basil. Cook for 1-2 minutes until fragrant, stirring constantly to prevent garlic from burning.
- Pour in vegetable broth and add the Parmesan rind and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes to let the flavors develop.
- Add the pasta and cannellini beans. Simmer for 8-10 minutes until pasta is tender (check package instructions for timing). Stir occasionally to prevent pasta from sticking.
- Add the chopped escarole and cook for 3-4 minutes until wilted and tender. Escarole cooks quickly, so don't add it too early or it will lose its texture.
- Remove from heat. Fish out the Parmesan rind and bay leaf. Stir in lemon juice, grated Parmesan, and fresh parsley. Taste and adjust seasoning with salt and pepper.
- Serve hot in bowls with extra Parmesan, a drizzle of olive oil, and red pepper flakes if desired. Pairs perfectly with crusty bread.