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You are here: Home / My Authentic Italian Recipes / ITALIAN VEGETABLE BROTH RECIPE

ITALIAN VEGETABLE BROTH RECIPE

11/04/2015 by Filippo Trapella 2 Comments

The vegetable broth recipe is basic for the preparation of many dish. A tasty vegetable broth requires excellent quality vegetables. Here I propose my family recipe. I strongly suggest to cook the vegetables starting from very cold water. In this way the ingredients will spread more easily the flavor to the liquid. A family secret is cooking the vegetables with a Parmigiano Reggiano cheese rind, try it on and feel the difference!

Italian vegetable broth recipe

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vegetable-broth

  • 1 large white onion
  • 5 medium sized carrots
  • 2 cloves of garlic
  • 4 ribs of celery with leaves
  • 1 medium-sized tomato
  • 1 medium-sized zucchini squash
  • 1 medium-sized golden potato
  • 1 Parmigiano Reggiano cheese rind
  • 10 fresh parsley sprigs
  • 2 bay leaves
  • 2 cloves
  • 20 cups water
  • 1 tsp mixed peppercon
  • to taste table salt

Italian vegetable broth recipe

VEGETABLE BROTH RECIPE

First, place the water in the freezer until it is almost frozen. Now, wash the tomato, cut it into quarters and remove the seeds. Wash, peel and coarsely cut the other vegetables. Wash and brush the cheese rind and pour the vegetables in a large pot along with the spices and the cheese rind. Pour the cold water into the pot. Cover with the lid and cook over low heat 3 hours counting when It’s starting to simmer. Pay attention: the water have not to boil, just gently simmering.

Italian vegetable broth recipe

FINISHING

When the vegetable broth is ready, sift through a strainer and store into the fridge up to 4 days or in the freezer divided into small portions to use it in a lot of recipes.

Italian vegetable broth recipeItalian vegetable broth recipe

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Italian rice and bean soup

Italian rice and bean soup

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5.0 from 1 reviews
ITALIAN VEGETABLE BROTH RECIPE
 
Print
Prep time
1 hour
Cook time
3 hours
Total time
4 hours
 
The vegetable broth recipe is basic for the preparation of many dish. A tasty vegetable broth requires excellent quality vegetables. Here I propose my family recipe. I strongly suggest to cook the vegetables starting from very cold water. In this way the ingredients will spread more easily the flavor to the liquid. A family secret is cooking the vegetables with a Parmigiano Reggiano cheese rind, try it on and feel the difference!
Author: Filippo Trapella - philosokitchen.com
Recipe type: broth
Cuisine: Italian
Serves: 8
Ingredients
  • 1 large white onion
  • 5 medium sized carrots
  • 2 cloves of garlic
  • [b]4 ribs of celery with leaves
  • 1[/b] medium tomato
  • 1 medium zucchini squash
  • 1 medium golden potato
  • 1 Parmigiano Reggiano cheese rind
  • 10 fresh parsley sprigs
  • 2 bay leaves
  • 2 cloves
  • 20 cups water
  • 1 tsp mixed peppercorn
  • to taste table salt
Instructions
  1. VEGETABLE BROTH RECIPE
    First, place the water in the freezer until it is almost frozen. Now, wash the tomato, cut it into quarters and remove the seeds. Wash, peel and coarsely cut the other vegetables. Wash and brush the cheese rind and pour the vegetables in a large pot along with the spices and the cheese rind. Pour the cold water into the pot. Cover with the lid and cook over low heat 3 hours counting when It's starting to simmer. Pay attention: the water have not to boil, just gently simmering
  2. FINISHING
    When the vegetable broth is ready, sift through a strainer and store into the fridge up to 4 days or in the freezer divided into small portions to use it in a lot of recipes.
  3. Italian vegetable broth recipe
3.3.3077

 

Filed Under: My Authentic Italian Recipes, Recipes, Slow Cooked, Soups, Vegetarian Tagged With: basic, basic recipe, broth recipe, family recipe, italian, Italian broth, minestrone, recipe, recipes, soup, traditional recipe, vegetable broth, vegetarian broth recipe

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Comments

  1. Dana says

    11/25/2020 at 9:48 am

    Delicious! Made just the amount I needed, 10 cups.

    Reply
    • Filippo Trapella says

      11/30/2020 at 4:54 pm

      Thank you Dana!

      Happy cooking 🙂
      F.

      Reply

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