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Italian Vegetable Broth (brodo Di Verdure)

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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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