Homemade Vegetable Stock | Italian Kitchen Essential
An authentic Italian vegetable stock made with fresh carrots, celery, onion, zucchini, and potato. Perfect as a base for soups, risottos, and sauces — healthy, aromatic, and full of flavor.
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About This Dish
This vegetable stock (brodo vegetale) is a foundation of Italian cuisine. It adds depth to soups, risottos, sauces, and braised dishes. By using fresh carrots, celery, onion, zucchini, and potato, you’ll create a wholesome and flavorful broth that elevates every recipe.
Ingredients (Makes about 2 L)
| Carrots: | 2 medium |
| Celery Stalks: | 2 |
| Onion: | 1 large |
| Zucchini: | 1 medium |
| Potato: | 1 medium |
| Tomato: | 1 medium (optional) |
| Bay Leaf: | 1 |
| Black Peppercorns: | 5–6 |
| Water: | 2 L (≈ 8 cups) |
| Salt: | To taste |
How to Make It
Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins
- Step 1: Wash and roughly chop all vegetables. Leave skins on for extra flavor.
- Step 2: Place vegetables in a large pot with 2 L of water. Add bay leaf and peppercorns.
- Step 3: Bring to a gentle boil, then reduce to a simmer for 40–45 minutes, uncovered.
- Step 4: Skim any foam that rises for a clear broth.
- Step 5: Strain and season with salt only at the end.
- Step 6: Cool completely before storing.
Tucci’s Tips
| Don’t overcook zucchini — it should add sweetness, not bitterness. |
| Leave the potato skin on for an earthy, rounded flavor. |
| Always cool stock before freezing to preserve aroma and clarity. |
Variations
- Herbs: Add thyme or parsley stems for extra aroma.
- Umami: Drop in a dried porcini mushroom for depth.
- Rustic Touch: Simmer with a piece of Parmesan rind for subtle richness.
Did You Know?
Historical Fact: In traditional Neapolitan kitchens, a pot of vegetable stock simmered daily, used to flavor everything from soups to minestrone.
Fun Fact: Nonnas often used leftover peels and trimmings for stock — zero waste, maximum flavor!
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Storage & Thank You
Keep in the fridge for up to 4 days, or freeze in small portions for up to 3 months.
Can it be frozen? Yes — freezing in cubes makes it easy for quick meals.
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