I've been hoarding some leftover Parmesan rinds in my freezer over the last several months. I've used individual rinds in soups and tomato sauces in the past, but since I had accumulated a small freezer bag full, I decided to try this cheese broth from the A16 cookbook. It was simple—I simmered 8 ounces of rinds in about 6 quarts of water with a bay leaf for a couple of hours, stirring every now and again to prevent a gooey layer from forming on the bottom of the pan.
I strained it, then used the tasty broth to cook navy beans (which I started by simmering in some thawed soffrito, another one of my freezer staples). The finished beans were rich and creamy and infused with Parmesan flavor, and I got a lot of satisfaction from using an ingredient that is usually just tossed in the trash. This vegetarian stock would be great in soups, like minestrone. I could even imagine using it, combined with chicken broth, for a simple risotto.