Brodo Vegetale | Vegetable Broth

I have already mentioned this several times, but this recipe makes me have to repeat myself…Italians never throw anything away in the kitchen! A trick I learned while living there is to freeze all the vegetable parts not used. For example, when I peel carrots or potatoes, I add them to my veggie freezer bag. When I cut an onion, I place the ends and the peel in my veggie freezer bag. When I am ready to make broth, I pull out the bag, dump it into the water and wait for the magic to happen. I also freeze leftover broth in an ice mold, so I always have homemade broth on hand. This is a great sipping broth recipe and a delicious blank canvas for any soup you feel like making. I enjoy a glass of  Lumavite La Frenios Falerio with this savory Brodo.

Receipt Date: June 30, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 Onion, quartered plus the peel

2 Garlic Cloves, whole and unpeeled

2 Carrots, cut into pieces

2 Celery Stalks, cut into pieces

1 Leek, cut into pieces

Pinch of Sea Salt, to taste

Italian Parsley, to garnish


Add 2 quarts of water and all the veggies to a pot, bring to a boil.
Reduce to low and simmer for 45 minutes.
Strain the broth into a soup tureen. I enjoy eating the cooked vegetables with a sprinkle of sea salt and a drizzle of EVVO.
Serve immediately.

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$35.00 750 ml

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