<http://schema.org/articleBody>
" Cathy, I loved your story about making soup from items hanging out in the fridge. And it reminded me that when I last bumped into Suvir Saran, (yes, the Indian chef) we bonded over the fact that we both keep the rinds from chunks of Parmesan cheese in the freezer to use as a soup base. &amp;quot;Italian soup bones,&amp;quot; Suvir calls them! They add a depth of flavor to a water-based soup like the impromptu Minestrone you whipped up. And with imported Parmesan cheese costing as much as twenty dollars a pound, it&amp;#039;s a good way to make sure you really get your money&amp;#039;s worth. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a21972/italian-soup-bones/>