- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 8 Times
Can be made ahead of time.
Fresh fennel from the fall garden imparts a surprising sweetness to the broth. Use this as a base for soups and risottos. On its own, this broth makes a wonderful tonic to sip any time of the day.
Heat the olive oil in a soup pot, add the garlic, and sauté over very low heat for several minutes. Add the carrots, leeks, fennel, and celery and sauté briefly. Add the tomatoes, parsley, basil, bay leaves, and peppercorns and sauté for a couple of minutes.
Add 7 cups water and the Parmesan rind. Cover and bring to a boil. Lower the heat and simmer, partly covered, for about 1 hour, adding salt to taste toward the end of the cooking time. Strain. Use immediately or refrigerate for up to 2 days.
Nutritional information is based on 12 servings, and includes 1 teaspoon of added salt.