Fennel Soup

Ingredients:

• 2 Tbsp olive oil
• 4 garlic cloves minced
• 3 carrots chopped
• 2 celery ribs chopped
• 2 leeks, white part chopped
• 1 fennel bulb cored and thinly sliced
• 1 tomatoe diced
• 2 bay leaves
• 6 cups broth
• 75mm square parmigiana-reggiano rind
• 1 Tbsp parsley chopped
• salt and pepper to taste
• 1/4 cup grated parmigiana-reggiano cheese
• Few basil leaves to sprinkle on top if desired

Instructions:

1. Wash and chop all the veggies.
2. Heat oil in a large pot.
3. Cook garlic for a few minutes, add carrots, celery, fennel, leek and bay leaf.
4. Cook veggies for a few minutes then add broth and square of cheese.
5. Bring to boil and reduce to a simmer and cook for 20 minutes.
6. Add tomatoe, herbs and season to taste with salt and pepper.
7. Remove bay leaves and square of cheese.
8. Serve hot with cheese on top and a couple of basil leaves and crunchy bead.