Vegetable-Parmesan Stew

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6 cups low-sodium chicken broth

3 Parmigiano-Reggiano rinds (about 2 ounces each)

1/4 cup plus 2 tablespoons extra-virgin olive oil

3/4 pound small white button mushrooms, stemmed and caps quartered

1 pound small zucchini, halved lengthwise and cut crosswise into 1 1/2-inch pieces

2 red bell peppers, cut into 1 1/2-inch pieces

1 large leek, white and tender green parts only, quartered lengthwise and cut into 1 1/2-inch pieces

Salt and freshly ground pepper

2 pounds tomatoes, peeled and coarsely chopped

3 ounces capellini, broken into 1/2-inch pieces

2 tablespoons finely chopped basil

Toasted peasant bread, for serving

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