FALL

Homemade Chunky Vegetable Soup

The rind from a wedge of Parmesan cheese adds rich flavor to this soup. The next time you’ve grated all the cheese from a rind, secure it in a resealable plastic bag and freeze it for your next soup.

Serves 6

1 tablespoon olive oil

2 leeks, thinly sliced and washed

1 stalk celery, thinly sliced

1 small zucchini, diced

1 small yellow squash, diced

1 can (28 ounces) whole plum tomatoes, drained and chopped

1 can (14½ ounces) reduced-sodium chicken broth

1 rind Parmesan cheese, about 3 inches by 1 inch

Salt and black pepper

4 cups water, plus more if needed

1 bunch or bag (5 ounces) spinach, chopped (about 4 packed cups)

6 tablespoons Parmesan cheese, grated, for garnish

1. Warm oil in a large Dutch oven or saucepan over medium heat. Add leeks and celery; cook 5 minutes, stirring. Add zucchini, squash, tomatoes, broth, cheese rind, salt and pepper. Add 4 cups water; bring to a boil. Reduce heat to medium-low; simmer 30 minutes. Stir in spinach; cook 10 minutes, until vegetables are tender, stirring occasionally and adding water if needed. Remove cheese rind. Garnish servings with grated cheese.

MAKE-AHEAD TIP: This soup is a great make-ahead meal. Refrigerate in an airtight container for 3 days or freeze for 1 month.