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Leftover rinds from cheeses such as Parmesan or Romano make a great addition to a soup: they thicken it and add flavour. As you have leftover cheese rinds, pop them in the freezer until you make a soup, then add to the soup while cooking. Remove and discard before serving.

This is often done in the south of Italy with Minestrone.

See Also:

Minestrone

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Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

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Dairy
Butterfat, Butter, Milk, Nondairy Topping