Therefore, I've decided it time to resume recycling vegetable scraps to create broth for a multitude of recipes.
Years ago, I posted a recipe for Potato Peel Broth, which makes a pretty tasty soup base! This time around I'm without the potatoes, but the celery, carrots, onions, peppers and garlic I do have will work together just as nicely to create another tasty soup.
The soup I made with the following broth was Pasta e Fagioli. Both recipes follow.
|Pasta e Fagioli made with my homemade vegetable broth.|
Homemade Vegetable Broth:
|Step 1: Place a variety of on-hand vegetable scraps in a large pot. Cover with water; season with salt, pepper, bay leaves. Bring to a boil; reduce heat, cover and simmer for about an hour. Add more water, if necessary.|
|Step 2: Strain solids from liquid; discard solids.|
|Step 3: Allow broth to cool a bit. Cover container and refrigerate until ready to use.|
2 Tbsp. olive oil
1/2 cup each of diced onions, bell peppers, celery, carrots
6 cups homemade vegetable broth
1-15 oz can diced tomatoes
2 Tbsp. tomato paste
1-15 oz can Northern beans, undrained
1/4 cup (more-or-less) small pasta - I used orzo
1 tsp. Italian seasoning blend (or use a combination of dried oregano, dried basil)
salt and pepper to taste
In a large pot, heat olive oil on medium heat. Add all of the diced vegetables and saute until softened, about 5 minutes.
Bring to a boil, reduce heat to medium. Add pasta and stir. Cook for about 8 minutes,stirring now and then, making sure pasta doesn't stick to the bottom of the pot.
When the pasta is tender, add undrained beans. Cook an additional 5 minutes.