Vegetable Broth is a basic recipe of Italian Cuisine that is prepared by boiling some types of vegetables in water.
The Vegetable Broth has a cooking time of about 45 minutes, it is quite clear and low in fat. Therefore, it becomes a precious ally in the kitchen when you want to use less oil and still get tasty preparations. It is also a base for many recipes, such as Risotto…or a classic Pastina!
It is possible to reuse the vegetables cooked in the Vegetable Broth, seasoned with a little oil and salt, as a side dish, or puree.
Start by preparing the vegetables. Peel the onions and cut them in half. Wash the carrots, remove the ends and cut them into pieces. Wash the tomatoes and cut them in half. Wash the ribs of celery and cut them into pieces.
Put all the vegetables in a saucepan, add water and black pepper.
Put the pot on the stove and bring it to a boil.
Lower the heat to low and let it simmer slowly for about an hour.
After the cooking time, add salt, turn off the heat, remove the vegetables and strain the broth through a fine mesh strainer.
You can keep the vegetable stock in the refrigerator even for a week or you can freeze it.
You can enrich your vegetable broth with the vegetables of your choice or by adding aromas like ginger or citrus peel.