Parmesan Soup

Give Parmesan rinds new life with this heartwarming vegetable soup.


  • 1/4 pounds pancetta, diced
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 5 cups water
  • 2-3 Parmesan cheese rinds, paper removed
  • 2 bay leaves
  • 2 sprig thyme
  • 6-8 fresh parsley leaves
  • 2 cups Swiss chard leaves, roughly chopped
  • 1/2 cup baby red potatoes, cubed
  • Salt and pepper to taste


  1. In a pot on medium-high, brown the pancetta. Then add onion and garlic, and cook until softened. Meanwhile, make a bouquet garni by wrapping the bay leaves, thyme and parsley with string and set aside.
  2. Reduce heat to medium and add water, Parmesan rinds and bouquet garni. Bring to a boil and then lower the heat to simmer for 40 minutes.

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