Parmigiano and Herb-Fortified Stock

You can make your own broth and store it to use with countless recipes, such as Hearty and Healthy Three-Bean Minestrone. It keeps in the fridge for a week and in the freezer for 3 months.


  • 1 large rind trimmed from a hunk of Parmigiano Reggiano cheese or a few small pieces rind that you’ve saved-up
  • 1 bundle of several sprigs each fresh thyme, parsley and rosemary, tied
  • 1 onion, peeled and quartered
  • 2 ribs celery, sliced on angle
  • 2 carrots, sliced on angle
  • Peeled rind of 1 lemon
  • 2 fresh bay leaves
  • 4 cups chicken stock
  • 12 cups (3 quarts) water


Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, then remove the rind, herb bundle and vegetables with a slotted spoon or strainer.

Cook’s Note: Once cooled, pour the stock into a sealable plastic freezer bag and let it lay flat in the freezer so that it takes up less room than a container would.

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