Light Vegetable Stock
Back to Tuscan RibollitaCooking
Step 1 of 4
1 of 4
Put washed vegetables, aromatics and cold water into a stockpot. Bring just to a simmer.
Set your own timer
Swipe, or use the arrow keys
What you are cooking with
- 800 g Onion, roughly chopped
- 300 g Carrot, roughly chopped
- 200 g Leek, washed and sliced
- 150 g Celery, sliced
- 20 g Parsley stalks
- 2 Bay leaves
- 5 g Black peppercorns
- 4 L Cold water