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Easy Vegetable-Parmesan Broth

Easy Vegetable-Parmesan Broth

By Julia RackowSeptember 21, 2019

  • Makes
    1 Quart
  • Cook Time
    30 minutes
  • Rating

This simple vegetarian broth can be made in about 30 minutes. Use immediately after straining or cool to room temperature, cover and refrigerate for up to five days.

Tip

Don't simmer the broth uncovered. Partially covering the pan prevents excessive evaporation, but allows for some concentration of flavors.

Ingredients
  • 1

    1-ounce chunk of Parmesan rind

  • 2

    large celery stalks, chopped

  • 1

    medium yellow onion, chopped

  • 1

    medium tomato, roughly chopped

  • 3

    large garlic cloves, smashed and peeled

  • 1

    cup lightly packed fresh flat-leaf parsley

  • 4

    teaspoons white balsamic vinegar

Step 1

In a large saucepan over high, combine all ingredients with 5 cups water and bring to a boil. Partially cover, then reduce to medium and cook for 20 minutes, adjusting the heat to maintain a lively simmer.

Step 2

Pour the broth through a fine mesh strainer into a large bowl; discard the solids. You should have about 1 quart of broth.

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