italian vegetable broth (brodo di verdure)
- Categories
- Veglife1
- Yield
- 12 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Extra virgin olive oil |
| 1 large | Unpeeled onion; quartered |
| 2 | Tomatoes; chopped |
| 2 | Unpeeled carrots; chopped |
| 1 | Leek; cleaned and sliced |
| 6 | Stalks Italian parsley |
| ¾ cup | Kale or Swiss chard stems |
| 1 teaspoon | Fennel seeds |
| 1 | Bay leaf |
| 4 quarts | Water |
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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