Serves 4-6 1 lb Parmigiano Reggiano rinds (I save all my leftover rinds in the freezer. Then, once I have enough, I make a batch of this broth. Don’t worry if you don’t have exactly a pound, it will still be delicious.) 4 quarts water 2 bay leaves 1 lb pastina (little pasta) of choice (I love the little star-shaped pasta called