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Vegan Italian Recipes
Contributed by Vegetarians and Vegans from around the world
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Italian Vegetable Broth (Brodo di Verdure)

Recipe By: Veggie Life March 1999; Serving Size: 12

  • 2 tbsp extra virgin olive oil
  • 1 lg unpeeled onion -- quartered
  • 2 tomatoes -- chopped
  • 2 unpeeled carrots -- chopped
  • 1 leek -- cleaned and sliced
  • 6 stalks Italian parsley
  • 3/4 c kale or Swiss chard stems
  • 1 tsp fennel seeds
  • 1 bay leaf
  • 4 qt water
In a large, heavy bottomed pot, heat olive oil over medium heat.
Add all the vegetables and cook, stirring frequently, for 6 to 7 minutes, until they begin to soften.

Add fennel seeds, bay leaf, and water.
Bring to a boil, then reduce heat to low.
Cover and simmer for 1 hour, stirring occasionally.

Strain all solids from the liquid, discarding solids and reserving broth.
Broth can be kept in the refrigerator for 1 week or frozen for up to 2 months.