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Nom Nom Nom.

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                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 leeks, white parts only and thinly sliced crosswise
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 6 cup water
                                                                  • Yes No one 3 inch parmigiano reggiano rind
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Heat the olive oil in a large soup pot. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomato and bay leaves and cook until the vegetables are tender, about 5 minutes. Add the water and the cheese rind and bring to a simmer. Cover partially and cook over moderately low heat until the vegetables are very tender, about 30 minutes.
                                                                  • Discard the cheese rind and bay leaves. Stir in the parsley and basil and season the soup with salt and pepper. Ladle into bowls, sprinkle with the grated cheese and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve

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