INGREDIENTS
1 tbsp
Basil
2
Bay leaves
3
Carrots
2
Celery, ribs
1
Fennel, bulb
1 tbsp
Flat-leaf parsley
4
Garlic cloves
2
Leeks
1
Tomato, medium
1
Salt and freshly ground pepper
2 tbsp
Olive oil, extra-virgin
1
3-inch square parmigiano-reggiano, rind
1/4 cup
Parmigiano-reggiano cheese
6 cups
Water