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Italian Vegetable Broth Recipe

Course Soup
Cuisine Italian
Keyword Italian Vegetable Broth
Prep Time 10 minutes
Cook Time 4 hours

Equipment

  • Stove
  • Large Pot with Lid
  • Colander
  • Measuring Cups

Ingredients

  • 12 cups Very Cold Water
  • 3 Medium Carrots (Chopped)
  • 3 Cloves Garlic
  • 2 Celery Stalks (Chopped)
  • 1 Tomato (Ribs & Seeds Removed)
  • 1 Zucchini (Chopped)
  • 1 Golden Potato (Chopped)
  • 1 Rind Parmigiano Reggiano
  • Fresh Parsley (Handful)
  • Fresh Basil (Handful)
  • 2 Bay Leaves
  • 1 tbsp Peppercorns
  • Salt (To Taste)

Instructions

  • Wash all vegetables.
  • Add all ingredients to a large pot on the stove-top.
  • Cover with the lid and turn heat to low. Cook for three to four hours. Cover with the lid and turn heat to low. Cook for three to four hours.
  • When the broth is ready, set a colander on top of a large bowl, in or near the kitchen sink.
  • Carefully pour the mixture into the colander.
  • Discard (or compost!) the remains.
  • The broth should be used within 5 days when stored in the fridge.