Parmesan Vegetable Minestrone | Recipe by

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Parmesan Vegetable Minestrone | Recipe by

Parmesan Vegetable Minestrone

Parmesan Vegetable Minestrone Soup
  • COOK TIME: 1 Hour


  • 250 g peeled and diced onion
  • 200 g peeled and diced carrot
  • 100 g diced celery
  • 20 g Parmesan rind (if you’ve got it)
  • 2 cloves garlic (peeled and pressed)
  • 2 teaspoons (10 g) tomato paste
  • salt to taste
  • 1.25 litres water
  • 150 g canned cannellini beans, rinsed and drained
  • 100 g cooked orzo
  • 4 fresh basil leaves, chopped (or to taste)
  • 1 sprig fresh rosemary, leaves only, minced (or to taste)
  • Olive oil to taste
  • Parmesan shavings, for serving


Looking for something to warm the cockles tonight, now the sun has disappeared? Look no further than this delicious parmesan and minestrone soup – filling, delicious and full of nutrients!


  1. Fill and pre-heat your water bath to 185F/85C.
  2. Combine the onion, carrot, celery, parmesan rind, garlic and tomato paste in a large (gallon/3.8 liter) zip-closure cooking pouch.
  3. Add the water and use the displacement method (Archimedes principle) to get rid of the air and zip the seal.
  4. Submerge and cook in the water oven until the vegetables are tender, for approximately 1 hour.
  5. Remove from the water oven and empty the contents into a large bowl. Remove and discard the Parmesan rind.
  6. Add the beans, orzo and fresh herbs. Add a generous drizzle of good olive oil and serve in heated bowls.
  7. Garnish each serving with shavings of Parmesan.
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