| 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
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