Vegetable Stock

Vegetable Stock

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


    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)


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.

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