1. Sautéing the Vegetables (Optional): If choosing to sauté the vegetables first, heat the olive oil in a large soup/stock pot over moderate heat. Add the onion and garlic and cook until they begin to soften and brown slightly.
2. Adding Ingredients: To the pot, add the water, Parmesan rinds, thyme, parsley, bay leaf, and peppercorns.
3. Simmering the Broth: Bring the mixture to a simmer and let it cook, partially covered, for at least 1 hour. For a deeper flavor, you can extend the simmering time up to 2 hours.
4. Straining the Broth: Once the broth has simmered sufficiently, strain it to remove all the solids, leaving a clear, flavorful broth.

Recipe Notes

• Parmesan Rinds: Save rinds from used Parmesan cheese as they are perfect for this recipe.
• Flavor Enhancement: For a more intense flavor, roast the onion and garlic in the oven before adding them to the pot.
• Vegetarian Option: Ensure the Parmesan used is vegetarian (some Parmesan uses animal rennet).
• Storage: Brodo can be refrigerated for up to 5 days or frozen for later use.