Vegetable Soup With Fennel, Herbs And Parmesan Broth

1. Warmth the olive oil in a gigantic soup pot. Add the garlic and cook over reasonable heat, stirring, till fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, till the vegetables begin as much as melt, about 5 minutes. Add the tomato and bay leaves and cook till the vegetables are refined, about 5 minutes. Add the water and the cheese rind and lift to a simmer. Quilt in part and cook over reasonably low heat till the vegetables are very refined, about Half-hour.

2. Discard the cheese rind and bay leaves. Whisk in the parsley and basil and season the soup with salt and pepper. Ladle into bowls, sprinkle with the grated cheese and inspire.

Notes

One Serving 180 cal, 10 gm full, 2.5 gm sat full, 19 gm carb, 4.9 gm fiber.