Vegetable Soup With Fennel Herbs And Parmesan Broth

Ingredients

• 2 tablespoons 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 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped basil
• Salt and freshly ground pepper
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

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