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    ITALIAN VEGETABLE BROTH RECIPE

    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 recipe

    Italian vegetable broth recipe

    TAKE A LOOK AT THIS

    Italian rice and bean soup

    Italian rice and bean soup

    PRINTABLE VERSION

     

    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

     

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    Reader Interactions

    Comments

    1. Dana says

      November 25, 2020 at 9:48 am

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

      Reply
      • Filippo Trapella says

        November 30, 2020 at 4:54 pm

        Thank you Dana!

        Happy cooking 🙂
        F.

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

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