A hearty bowl of minestrone soup may not sound fancy, but one ingredient can put it over the top. It's Parmigiano-Reggiano and it's considered the ultimate and highest-end of Italian cheeses.

Made with a mix of whole and skim milks, Parmigiano-Reggiano has a sharper flavor than Parmesan and more of a granular or grainy texture. That texture comes from aging. Parmigiano-Reggiano is sometimes aged for two years. Parmigiano-Reggiano labeled “stravecchio” has been aged three years and ones labeled “stravecchiones” are aged four or more years. Its rough, craggy texture also makes this cheese unique.

According to many cheese sources, Parmigiano-Reggiano is bound by its place of origin. Having Parmigiano-Reggiano stamped on the rind means it was produced in Bologna, Mantua, Modena or Parma, Italy.

Parmigiano-Reggiano can sell for upward of $20 a pound. It's pricey because of the long maturing process. But with its intense, sharp, almost nutty flavor, a small amount goes a long way.

It's best bought in small chunks and freshly grated. If you want to save a few bucks on cheese, Grana Padano can be substituted. It's similar, but made only with skim milk and costs a bit less.

You might think spending that much on cheese is a lot for a soup. But this minestrone soup is worth it and you don't have to use a lot cheese. Part of the cheese is used to give the soup body. The remainder is served on the side to sprinkle on top.

Another ingredient that makes this soup special is celery leaves. When they are chopped and simmered a few minutes, they perk up the celery flavor in this soup.

Serves: 4Prep time: 20 minutesTotal time: 45 minutes2 tablespoons olive oil2 cups diced celery plus ½ cup chopped celery leaves, divided½ cup diced onion½ cup diced carrot1 large clove garlic, chopped1 teaspoon celery seed½ teaspoon freshly ground pepper4 cups reduced-sodium chicken broth or vegetable broth½ cup orzo or other small pasta1 can (15 ounces) Italian-style diced tomatoes1 can (15 ounces) cannellini beans, rinsed¼ to 1/3 cup grated Parmigiano-Reggiano cheese, plus more for servingHeat oil in a large saucepan or wide shallow soup pot over medium heat. Add diced celery, onion, carrot, garlic, celery seed and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.Add broth and bring to a boil. Add pasta and cook, uncovered, until tender, 8 to 10 minutes.Add tomatoes, beans, half the celery leaves and 1/4 cup cheese. Cook over medium heat until steaming-hot, 3 to 5 minutes.Ladle into bowls and garnish with the remaining celery leaves and a light dusting of cheese, if desired.