Celery & Parmesan Minestrone

This soup has a classic minestrone flavor even with the celery seed and leaves. I used 3/4 of a cup of orzo just to make it a bit more hearty and it rendered me about 5 servings. I agree the cheese did not add anything to this soup it melts and sticks to the spoon. I might add some red pepper to my bowl tomorrow for some kick as another reviewer mentioned. But overall this is a solid minestrone soup recipe to have saved for the future!

I definitely like this soup! I made a couple changes, but nothing major. I added lots more garlic (5 cloves total). I added a shake of red pepper flakes to give it a little kick. I also added zucchini. I added the pasta (acini di pepe) at the last 10 minutes of cooking rather than before the tomatoes and beans (I used chickpeas). I added some salt as well. I see myself making this again!

My family loved it! I used a rind of parmigiana cheese while the soup was cooking, and then grated some on top of each bowl. With crusty sourdough, it was very filling.

This was a quick & tasty recipe. The Parmigiano-Reggiano Cheese was not a good addition to the soup prior to serving, because it just clumped up and stuck to the bottom of the pan and the serving spoon and did not incorporate into the soup. It's great to sprinkle on top of the soup prior to serving, but skip adding the cheese at the end of the recipe as originally stated.