Vegetable Broth
(Brodo Vegetale)
Ingredients:
3 carrots
3 celery stalks
2 medium zucchini
2 tomatoes
1 large onion
10 cups water
Salt to taste
Directions:
Wash vegetables, peel onion and cut the vegetables into small pieces.
Add vegetables to a medium pot with water and place on medium heat.
When water begins to boil, reduce heat to low and simmer uncovered about 1 hour.
Season with salt.
Line a wire strainer with paper towels and strain broth, a few ladles at a time, directly into a large bowl. Makes about 2 quarts.
Note: If you are not planning to use broth immediately, cool it at room temperature. It can then be refrigerated for a few days or it can be frozen.