Yield: 12 servings
Measure | Ingredient |
---|---|
2 tablespoons | Extra virgin olive oil |
1 large | Unpeeled onion; quartered |
2 \N | Tomatoes; chopped |
2 \N | Unpeeled carrots; chopped |
1 \N | Leek; cleaned and sliced |
6 \N | Stalks Italian parsley |
¾ cup | Kale or Swiss chard stems |
1 teaspoon | Fennel seeds |
1 \N | 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.