Published September 1, 1998.
While developing a quick minestrone recipe with a harmonious balance of flavors, we found it best to eliminate both bold and bland vegetables, add a rind of Parmesan or some pancetta to the pot to compensate for the lack of stock, and liven it all up with a dollop of pesto.
The rind from a wedge of Parmesan cheese, preferably Parmigiano-Reggiano, adds complexity and depth to a soup made with water instead of stock. Remove the rind from a wedge of fresh Parmesan. (Rinds from which all the cheese has been grated can be stored in a zip-lock bag in the freezer to use as needed.)
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