Cut a square piece of cheese cloth and place the fresh herbs, peppercorns, and bay leaf inside. Fold up the cheese cloth and tie into a little bundle with kitchen string.

Heat oil in a large stock pan over medium-high heat. Cook onion, carrot, celery, garlic stirring often, until veggies are translucent, about 5 minutes. Add white wine, bring to a simmer, and cook, scraping up any brown bits, until liquid is reduced by half, about 4 minutes.

Add Parmesan rind, lemon and broth; bring to a boil. Reduce heat and simmer, stirring occasionally to prevent parmesan cheese rind  from sticking to bottom of the pot until broth is flavorful about 1 hour. Remove the cheesecloth of herbs. Taste and adjust the seasoning with salt & pepper, more lemon if you like.

Once the broth has cooked, you may cook pasta in the broth and serve as a soup. You can also add some additional vegetables like peas, asparagus tips, kale, check your produce bin and see what you have. I like cooking my Grattini Pasta in this broth, I then garnish with freshly grated parmesan, fresh minced parsley and a nice drizzle of EVOO.