Fennel, Leek and Parmesan (Rind) Soup

One delicious way to use up your Parmesan rinds, is to pop one into a steaming hot pot of soup.  The Parmesan rind will concoct the perfect umami - umami aka the 5th flavor.  While the soup may not be a show stopper, the flavor certainly is and off the charts.  Enjoy!

2 tbsp. olive oil, 4 garlic cloves, minced, 2 carrots, diced, 2 celery, diced, 2 leeks, white parts only and washed extremely well and thinly sliced, 1 fennel bulb, sliced, 1 tomato, diced, 2 bay leaves, 8 cups water, 1 large Parmesan rind, or 2 small ones.

Heat olive oil in pot over medium heat and add carrots.  Cook for 5 minutes until soft and then add all of the other vegetables, but put the garlic in 2 minutes before you add broth so it doesn't burn.  Add water, Parm rind, bay leaves and bring to a boil.  Then turn the soup down to low to simmer and cook for about 1 hour with lid on.

Enjoy!