2 cheese rinds (~5 inch x 5 inch total surface area, parmesan)
1/2 of a medium onion (sliced thin)
1 yellow zucchini (sliced thin)
1 clove garlic (minced)
1 strip thick cut bacon (diced, save grease)
5 cups chicken stock
salt/pepper to taste
1/2 tbsp butter
Saute onion in bacon fat and butter until translucent, add in garlic and zucchini and saute 3-4 mins, add stock and cheese rinds and simmer ~30 mins. Remove cheese rinds and squeeze juices back into soup. Salt/pepper to taste, serve with bacon.
recipe adapted from ciaoitalia.com
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