Add depth and flavor to your soup with Parmesan rind. After you use the cheese, you can save the hard end piece, or rind, in the freezer to add to soup. Just drop it in your simmering soup to extract the delicious flavor. Remove rinds before serving.

Make soup stock with clean vegetable parts that might normally be thrown away, such as tomato tops and bottoms, carrot peels, onion tops and skins, garlic parts, pepper tops, celery leaves and ends, herb stems, etc.