| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Veglife1 | 12 | Servings |
INGREDIENTS
| 2 | T | Extra virgin olive oil |
| 1 | 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 | t | 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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