Clean-Out-the-Veggie-Drawer Soup with a Don't-Throw-It-Away Secret Ingredient ♥

Don't pitch the Parmesan rind!

Today's concept recipe: A quick, easy and flexible way to use up the last bits of vegetables from the vegetable bin, just before the next trip to the farmers market, the next CSA delivery.

So if I told you that this soup costs absolutely ZERO to make, would you believe me? It's true.

You see, we vegetable lovers, we can't help ourselves: when fresh produce is so fresh and beautiful, we buy more than we can ever consume in the few days vegetables stay quite fresh. ("Another eggplant? Sure, isn't it pretty?! And oh, did you see the carrots? We must have a few of those too.") CSA subscribers, I'm told, love getting a new stash of fresh vegetables but feel guilty when some of last week's delivery (and the week's before too?) languishes in the vegetable bin. Too often, we let the vegetables hang around too long, past saving.

This recipe -- one of the "concept recipes" that we all love so much -- is my latest way to "save" all those last bits of vegetables, not gone bad but none-too-fresh either, from the compost pile or the garbage can.

But the secret ingredient? I bet lots of people throw it away too, since it really isn't edible anymore.
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