Vegetable Stock

Vegetable Stock

4.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 195.0
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 161.3 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 8.5 g
  • Protein: 6.3 g

View full nutritional breakdown of Vegetable Stock calories by ingredient


Introduction

From "Made in Italy" by Giorgio Locatelli From "Made in Italy" by Giorgio Locatelli
Number of Servings: 10

Ingredients

    Extra Virgin Olive Oil, 3 tbsp
    Peas, fresh, 2 cup
    Carrots, raw, 4 large (7-1/4" to 8-1/2" long)
    Onions, raw, 4 large
    Leeks, 2 leek
    Celery, raw, 4 stalk, large (11"-12" long)
    Swiss Chard, 3 cup, chopped
    Zucchini, 6 cup, sliced
    Potato, raw, 2 large (3" to 4-1/4" dia.)
    Spinach, fresh, 2 cup
    Salt, 1 tsp
    Water, tap, 12.68 cup (8 fl oz)

Directions

Heat Large stock pot, add olive oil. Add peas, cook until softened. Smash. Add remaining vegetables and cook for a few minutes. Add the water and bring to a boil. Reduce heat and simmer for 1-2 hours. Until vegetables are soft. Strain the stock through a strainer mashing the vegetables to get out any extra juices.

Number of Servings: 10

Recipe submitted by SparkPeople user CATCH23.

Member Ratings For This Recipe


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    Very Good
    good - 7/19/19


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    Interesting and will try this - 8/4/18


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    I wouldn't waste fresh peas on a broth, they are too rare and expensive. Rather than fresh greens, I used kombu, which gives a meaty body to the broth. It freezes well for future use. - 6/17/18


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    Nice stock recipe. I typically make a veggie stock but have not used Swiss chard, Leeks or potatoes... might have to give this recipe a shot. Thank you for sharing - 2/19/18


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    Incredible!
    Very interestinG! Thank you - 8/30/08