INGREDIENTS
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4 large broccoli heads, cut into florets (about 1.5-2 pounds)
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1 leek, diced
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1 rind from Parmesan cheese (optional)
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1 large potato, diced
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1/2 cup Parmesan cheese (1 cup if you don't have a rind)
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4 cups vegetable stock
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2 cups water
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Salt and pepper
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Olive Oil