Brodo Vegetale

Vegetable Stock

Preparation info
  • Makes about

    7½ liters

    • Difficulty


Appears in

A flavorful vegetable stock can stand in for more traditional meat stocks, particularly in vegetable risotto and soups. Vegetable stocks are also an important foundation of vegetarian cuisine.


  • 250 grams (9 ounces) red onion, cut into eighths and stuck with 3 whole cloves (


Place the vegetables, herbs, and aromatics in a large stockpot (pentola), cover with the cold water, and bring to a simmer. Skim the foam that rises to the top.

Lower the heat and simmer (sobbollire) on the back of the stove 1½ hours. The solids should remain comfortably covered with water at all times; if too much evaporation occurs, add more water.

Ladle the stoc