|2 tablespoons||Extra virgin olive oil|
|1 large||Unpeeled onion; quartered|
|2||Unpeeled carrots; chopped|
|1||Leek; cleaned and sliced|
|6||Stalks Italian parsley|
|¾ cup||Kale or Swiss chard stems|
|1 teaspoon||Fennel seeds|
In a large, heavy bottomed pot, heat olive oil over medium heat. Add all the vegetables and cook, stirring frequently, for 6 to 7 minutes, until they begin to soften.
Add fennel seeds, bay leaf, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
Strain all solids from the liquid, discarding solids and reserving broth.
Broth can be kept in the refrigerator for 1 week or frozen for up to 2 months.
By "Karen C. Greenlee" <greenlee@...> on Mar 14, 1999.
Recipe by: Veggie Life March 1999 Converted by MM_Buster v2.0l.
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