Name: Italian Vegetable Broth (Brodo Di Verdure)
Ingredients: 2 tb Extra virgin olive oil; 1 lg Unpeeled onion; quartered; 2 Tomatoes; chopped; 2 Unpeeled carrots; chopped; 1 Leek; cleaned and sliced; 6 Stalks Italian parsley; 3/4 c Kale or Swiss chard stems; 1 ts Fennel seeds; 1 Bay leaf; 4 qt Water

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Veglife1	12	servings

INGREDIENTS

2	tb	Extra virgin olive oil
1	lg	Unpeeled onion; quartered
2		Tomatoes; chopped
2		Unpeeled carrots; chopped
1		Leek; cleaned and sliced
6		Stalks Italian parsley
3/4	c	Kale or Swiss chard stems
1	ts	Fennel seeds
1		Bay leaf
4	qt	Water

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.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 14, 1999.
Recipe by: Veggie Life March 1999
Converted by MM_Buster v2.0l.

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