Minestrone soup with Parmigiano Reggiano rinds
Mixed summer vegetables (fresh or frozen)
Double concentrated tomato paste
Parmigiano Reggiano rind
Parmigiano Reggiano, grated
Lard (optional) rendered fat
Extra virgin olive oil
Put a little oil in a large pot, place on low heat. Add lard, if using. When melted, add the onion and a little water, some salt and pepper. Turn the heat to medium to sauté the onion.
Then add the chopped vegetables (fresh or frozen). Add a quantity of water equal to double the weight of the vegetables used, and then a heaped tablespoon of double concentrated tomato paste.
Wash the Parmigiano Reggiano rinds and scrape off the outer layer. Cut into small chunks and add them to the soup.
Cook for one hour on a low heat, mixing from time to time.
Serve with a generous dusting of Parmigiano Reggiano.