Vegetable Soup with Fennel, Herbs, and Parmesan Broth.

This recipe came from the latest issue of Food and Wine Magazine. It's by Viana La Place, who is one of my favorite Italian cookbook authors. Cucina Fresca and Cucina Rustica are great books and I love them for their simple, fresh tastes.

I think this soup really highlights her style: on the page the ingredients seem a little plain, but the finished product is really flavorful and well-composed. Best of all, you don't need to make any stock. The soup gets plenty of punch from the fresh herbs and parmesan cheese.

Vegetable Soup with Fennel, Herbs, and Parmesan Broth
by Viana La Place for Food and Wine Magazine

2 Tbsp extra virgin olive oil
4 garlic cloves, minced
3 carrots, halved lengthwise and thinly sliced crosswise
2 celery ribs, halved lengthwise and thinly sliced crosswise
2 leeks, white parts only, halved lengthwise and thinly sliced crosswise
1 fennel bulb, halved, cored, and thinly sliced
1 medium tomato, cut into 1/2 inch dice
2 bay leaves, preferably fresh
6 cups water
One 3-inch square Parmigiano-Reggiano Rind
1 Tbsp chopped flat-leaf parsley
1 Tbsp chopped fresh basil
1/4 cup grated parmigiano-reggiano cheese

1. 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.
2. 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.