Recipes from Italy · by Barbara Felicità Lucchini★ 5.0 (3)
Basic Vegetable Broth Recipe
NUTRITION · PER SERVING75M COOK
CAL 3%·PRO 3%
CARBS 12G90% OF CAL
2G FIBER2G SUGAR8G OTHER
FAT 0G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light vegetable broth made from water, aromatics, and seasonal vegetables. Use as a base for soups and sauces.
componentitalian🍲 stockpotdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 4 liters water (17 cups, cold)
- 2 potatoes (medium size)
- 2 onions (white, medium size)
- 2 carrots (medium size)
- 4 celery (stalks)
- 1 tomato ( big or 4-5 little tomatoes)
- 4 bay leaves
- 3 cloves
- 5 black peppercorns
- 5 parsley (sprigs)
At a glance
PER SERVING · TIME 75M
CAL 3%·PRO 3%
CARBS 12G90% OF CAL
2G FIBER2G SUGAR8G OTHER
FAT 0G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 42mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 332mg
- Calcium
- 72mg
- Iron
- 0.42mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 42MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.