Vegetable Soup With Fennel, Herbs And Parmesan Broth

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2 tablespoons extra-virgin olive oil

4 garlic cloves, minced

3 carrots, halved lengthwise and thinly sliced crosswise

2 celery ribs, halved lengthwise and thinly sliced crosswise

2 leeks, white parts only, halved lengthwise and thinly sliced crosswise

1 fennel bulb—halved, cored and thinly sliced

1 medium tomato, cut into 1/2-inch dice

2 bay leaves, preferably fresh

6 cups water

One 3-inch square Parmigiano-Reggiano rind

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped basil

Salt and freshly ground pepper

1/4 cup freshly grated Parmigiano-Reggiano cheese

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