The secret to the rich broth and incredible flavor of this hearty, rustic, Italian bean stew? Nutty imported Parmigiano Reggiano cheese used three different ways in the recipe! We slow simmer the rind in the broth, stir fine grated Parmigiano Reggiano into the stew as a thickener AND of course garnish the top with more!
Tip: Save the edges or “rinds” from your imported Parmigiano Reggiano cheese in a container in the freezer to simmer in all your soups and stews for an amazing boost of flavor. It’s a classic Italian cooking trick.