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Vegetable-based broth to use as a base or soups and rissoto.

Can be frozen in ice cube trays for up to two months.
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Vegetable Broth Recipe

2 tablespoons extra virgin olive oil

4 garlic cloves, coarsely chopped

3 carrots, chopped

2 leeks, trimmed, sliced

1 fennel bulb, sliced

2 celery stalks, sliced

2 medium tomatoes, diced

3 sprigs fresh flat-leaf parsley

3 sprigs fresh basil

2 fresh bay leaves

1 tsp ground pepper

1 tsp sea salt

*Optional* Dried parmesan cheese rind (about ¼ cup)

Heat the olive oil in a big pot with lid, add the garlic, and sauté over very low heat just to soften the garlic. Add the carrots, leeks, fennel, and celery and cook for two minutes. Then, add the tomatoes, parsley, basil, bay leaves, cook for additional two minutes.

Add 7 cups water. Add parmesan rind, if desired. Cover and bring to a boil. Lower the heat and simmer, for about 1 hour. Add salt and pepper, season to taste. Strain. Broth will last up to two days in refrigerator or freeze in ice cube trays for two months.

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Quick Tip by . October 05, 2009
This broth is full of flavor and super easy to make. Only 1 hour!
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