Mangia Con Elena

  Vegetable Stock/Brodo di Verdure Growing up in Italian household soup was a big deal. We ate it regularly and even in the summers. The vegetables and ingredients would differ depending on the seasons. So naturally soup has become a big deal in our house as well. I make it frequently and it varies depending on what is in season and what is in the fridge. Soup is a great way to use up all those left over unused vegetables. But every good soup has to begin with a great base and that base is a rich and flavourful stock.  Vegetable stock is a great way use up all those odd and bits of vegetables. Don't throw away those stems and leaves and peels. Throw them in a freezer bag! I always have a bag full of veggies in the freezer.  I put in brocolli stems and leaves, cauliflower core, potato peels, carrot ends, leek tops, overly ripe tomatoes, zuchinni ends, celery leaves, parsley stocks and more. When celery and cabbage starts to get wilty, I throw it in. When the bag gets full I make a n