The vegetable broth is a basic recipe of Italian cuisine, indispensable for various preparations.
This broth is the main ingredient for soups and risottos but is also a comfort food, perfect to enjoy on its own.
The preparation is very simple and requires very few ingredients that you surely have at home, but the result is a broth with a light and delicate flavor.
Prepare it and enrich it with other vegetables according to your tastes. It can be frozen in ice bags and use a cube when needed.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 8 cups water
- 1 yellow onion
- 2 carrots
- 1 stalk celery
- 1 zucchini
- 2 tomatoes
- to taste salt
- 1 bunch parsley
Tools
- Pot
- Lid
- Knife
- Cutting board
- Strainer
Steps
Prepare the vegetables.
Peel the carrots and cut them into pieces. Remove the filaments from the celery stalk and divide it into 3 parts.
Wash the zucchini, remove the ends, and cut it into pieces.
Peel the onion and cut it into quarters. Wash the tomatoes and cut them in half.
Place all the chopped vegetables in a pot and pour in 8 cups of water. Add salt and stir.
Bring to a boil, then lower the heat and cook covered for about 40 minutes until the vegetables are cooked.
Our vegetable broth is ready. Strain it with a strainer and use as you like to prepare soups or risottos.
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Storage and Advice…
Store in the refrigerator in an airtight container. Consume within 2 days.
It can be frozen in ice bags and use a cube when needed.
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