The rind doesn't just add flavor, however. It can also improve your soup's texture, which might tend to be a bit thin. Adding Parmesan rind will help to emulsify fats into your soup that can give ...

I like to add a couple of bits of orange peel at this stage, followed by the parmesan rind. Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard ...

Onions, garlic and a parmesan rind (optional) give this soup depth; cannellini beans and lots of broccolini provide body. A packed cup of grated parmesan lends its salty umami. Serve steaming ...

Add the chicken or vegetable stock cube. Add the dried mixed herbs or oregano (along with the parmesan rind if using). Add any hard, raw vegetable pieces, such as carrot, parsnip, squash or potato ...

Add water, salt and Parmesan rind, if using. Increase heat to medium-high, bring to a boil, then reduce to a simmer and cook 25 minutes. Remove half the soup from the pan and either blend it or ...

The next time you finish a wedge of Parmesan (or Parmigiano-Reggiano), don’t toss the rind. Instead, stash it in the freezer until you can use it in your next batch of soup, stew or even risotto.

You, on the other hand, might not want to eat the rind, but I encourage you to at least be generous with the shredded Parmesan, creating a little hillock of cheese on top of your soup. Some gurus ...

Add the chicken broth, Parmesan rind, 1 carrot, 2 onion halves ... Strain and toss with a bit of olive oil. Assemble the soup: Strain broth into a heatproof bowl and set aside; keep the pot ...