Recipe for Italian Vegetable Broth (Brodo Di Verdure)2

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Yield:

Ingredients:

Amount	Ingredient
2 tbl	extra virgin olive oil
1 lrg	unpeeled onion, quartered
2 x	tomatoes, chopped
2 x	unpeeled carrots, chopped
1 x	leek, cleaned and sliced
6 stalk	Italian parsley
3/4 cup	kale or Swiss chard stems
1 tsp	fennel seeds
1 x	bay leaf

Instructions:

Instructions: 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.

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