Vegetable Soup with Fennel, Herbs & Parmesan Broth

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Ingredients

• 2 T olive oil
• 4 cloves minced garlic
• 3 carrots, halved & sliced
• 2 celery ribs, halved & sliced
• 2 leeks, halved & sliced
• 1 fennel bulb, halved & sliced
• 1 tomato diced
• 2 bay leaves
• 6 C water
• Parmigiano 3" square rind
• 1 T chopped parsley
• 1 T chopped basil
• Salt & pepper
• 1/4 C grated Parmigiano

Details

Servings 4

Preparation

Step 1

Heat olive in large soup pot. Add garlic & cook over mod heat stirring, til fragrant, @ 2 min. Add carrots, celery, leeks & fennel & cook, stirring til vegetables begin to soften, @ 5 min. Add water & cheese rind & bring to simmer. Cover partially & cook over mod-lo heat til vegeatables are very tender, @ 30 min.
Discard cheese rind & bay leaves. Stir in parsley & basil & season with salt & pepper. Ladle into bowls, sprinkle with grated cheese & serve.

Cal. 180