1. In a large saucepan, combine the broth and Parmigiano-Regianno rinds and bring to a boil. Simmer over modately low heat until the rinds are very soft and the broth is reduced to 4 cups, about 30 minutes. 2. Meanwhile, in a large stew pot, heat 2 tablespoons of oil. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 8 minutes. Add 3 tablespoons of the oil along with the zucchini, peppers, and leek and season lightly with salt and pepper. Cook, stirring, occasionally, until the vegetables are very lightly browned, about 5 minutes. Add the tomatoes and cook, stirring, until slightly broken down, about 2 minutes. Add the broth and the cheese rinds and bring to a boil. SImmer over low heat until the vegetables are tender, about 20 minutes. 3. In a medium skillet, heat the remaining 1 tbsp of oil. Add the broken pasta and cook over high heat, stirring, constantly, until lightly browned,m about 2 minutes. Stir the pasta into the stew and cook until al dente, about 2 minutes. Discard the cheese rinds and stir in the basil. Serve the vegetable stew in deep bowls, passing crusty, toasted, peasant-style bread at the table. ---------------------------------------------------------------------------
Nutrition
Ingredients
