Vegetable Broth with Fennel, Herbs, and Dried Parmesan Cheese Rind Recipe

Name: Vegetable Broth with Fennel, Herbs, and Dried Parmesan Cheese Rind
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 4 garlic cloves, coarsely chopped; 3 carrots, sliced; 2 leeks, root ends and half of green tops trimmed, sliced; 1 fennel bulb, thickly sliced; 2 celery stalks, sliced, and leaves chopped; 2 Principe Borghese or other medium vine-ripened tomatoes, diced; 3 sprigs fresh flat-leaf parsley; 3 sprigs fresh basil; 2 fresh bay leaves; 12 black peppercorns; Dried Parmesan cheese rind (about 1/4 cup of pieces); Sea salt

Servings: persons

2 tablespoons extra virgin olive oil
4 garlic cloves, coarsely chopped
3 carrots, sliced
2 leeks, root ends and half of green tops trimmed, sliced
1 fennel bulb, thickly sliced
2 celery stalks, sliced, and leaves chopped
2 Principe Borghese or other medium vine-ripened tomatoes, diced
3 sprigs fresh flat-leaf parsley
3 sprigs fresh basil
2 fresh bay leaves
12 black peppercorns
Dried Parmesan cheese rind (about 1/4 cup of pieces)
Sea salt

1
Heat the olive oil in a soup pot, add the garlic, and saute over very low heat for several minutes.
2
Add the carrots, leeks, fennel, and celery and saute briefly.
3
Add the tomatoes, parsley, basil, bay leaves, and peppercorns and saute for a couple of minutes.
4
Add 7 cups water and the Parmesan rind.
5
Cover and bring to a boil.
6
Lower the heat and simmer, partly covered, for about 1 hour, adding salt to taste toward the end of the cooking time.
7
Strain.
8
Use immediately or refrigerate for up to 2 days.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 4 garlic cloves, coarsely chopped, 3 carrots, sliced, 2 leeks, root ends and half of green tops trimmed, sliced, and more.

Yes, Vegetable Broth with Fennel, Herbs, and Dried Parmesan Cheese Rind falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Broth with Fennel, Herbs, and Dried Parmesan Cheese Rind

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