This brodo vegetale (vegetable broth) recipe and beef brodo are both the base of the Italian cuisine. This simple vegetable broth is made just with carrots, celery and onion, gently simmered until all the flavours have been extracted. It's incredible versatile: you can enjoy on its own, serve it with some pastina, or use it as a base for recipes like risotto, tagliatelle al ragu bolognese, beef and mushrooms ragu, or my white pork ragu.
I have to say, during the cold months I find myself making this brodo vegetale quite a lot. It's one of those comforting recipes that instantly warms you up. I love serving it with small pasta as pastina, rice or with quadrucci, and plenty of grated Parmigiano Reggiano. You may wondering what quadrucci are? They are tiny squares of fresh pasta.
Little tips: always cook the pasta directly in the vegetable broth, It makes this Italian brodo more richer.
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What is brodo vegetale?
Brodo vegetale simply means in Italian vegetable broth. It's a light, nourishing liquid made by simmering vegetables over low heat for about a hour. The result is a delicate yet flavorful packed with nutriments. It's definitely my best allay in the kitchen, along with the beef brodo.
In Italy, we have 3 different types of broth:
- Brodo vegetale or vegetable broth- a simpler and lighter broth recipe. It has only 3 ingredients, such as carrots, celery, and onion. It can be eaten on its own or used to enrich a variety of dishes.
- Brodo di carne- Richer and more intense flavour. It's made with a variety of cuts of meats, and bones. Often served with tortellini, or used as a base to make different dishes. Don't waste the leftover meat- it's delicious to eat with sala verde.
- Brodo di pollo or chicken- Made with chicken or capon, it's a nourishing and comforting options, especially when you're feeling under the weather.
Ingredients
One of the best things about this Italian vegetable broth recipe, is that the veggies don't have to be super fresh. You can use the celery and carrots that are sitting in the fridge for some time. However, just make sure that are still edible.
As you may see, I like to use the carrots and onion with their skin. This makes the broth even more richer. This way we're not wasting any food. Make sure to wash the veggies properly under cold water.
- Onion- White or golden doesn't matter. Keep the skin and root end. Believe me it'll give more flavour to the broth.
- Celery- Use both stalks and leaves.
- Carrots- Same as the onion, don't peel it! Give them a good scrub with a vegetable brush under cold water.
- Water- to make the broth always starts from cold water. It'll extract the flavour better.
How to make brodo with vegetables
- Step 1: Wash properly the onion, carrots, and celery under cold water. Set it aside.
- Step 2: Fill a large pot with cold water and add the veggies. Turn the heat high and cook until starts to simmer. Turn the heat to low and cook for 40 minutes to 1 hour.
- Step 3: Once ready, remove the veggies using a spider strainer. Discard the veggies and use the brodo as you like.
Hint: use a large pot, so there's plenty of space to fit water and veggies.
Storage
The broth can be made one day in advance. Simply reheat it when using it as a base for the recipe. Once cooled, I like to store my brodo vegetable, in clean glass jar. It stays fresh in the fridge for up to 4 days.
Another great way to store this Italian vegetable broth, is by freezing it. This is one of my favourite kitchen tips, as it means I always have broth on hand whenever I need it. I like to portion the broth into ice cube tray, so I can easily use just the amount I need.
Tips for the best Italian vegetable broth
Skin and root on- The skin and the roots end of the onion adds flavours and color into the brodo vegetale. Just wash the veggies properly. Use a vegetable scrub brush to remove the extra dirt.
Cut the veggies- Cutting the veggies helps to release more flavours. In other words, you'll have deeper, richer broth!
Start from cold water- Make sure that you start your vegetable brodo (broth) from cold water. This step helps to intensify the extractions of flavours.
Seasoning the broth- I like to season the broth at the very end. The reasons is simple: I use my Italian vegetable broth for different recipes. Each one needs a different level of saltiness. If I'm using the broth for serving with pastina, I'll add more salt. However, for sauces or risotto, I like to keep it much lighter.
Tall pot or stockpot- Use a tall pot for stock, It should be enough big to hold water and veggies.
How to use Italian vegetable brodo ( broth recipe)
Use this Italian vegetable broth to make these delicious recipes:
📖 Recipe
Brodo vegetale (easy Italian vegetable broth)
Equipment
- 1 Chopping board
- 1 Vegetable Knife
- 1 Tall pot for stock enough big to hold the water and the rest of the ingredients
- 1 Spider strainer
Ingredients
Ingredients to makes 688 ml broth (23.27 us fluid ounce)
- 200 gr Carrots 3 medium carrots 7.1 oz
- 300 gr Celery with or without the leafs 10.5 oz
- 2 Medium onion
- 2 LT Cold drinkable water 68 fl oz
Instructions
- Wash properly under cold water carrots, celery and onion. Use a vegetable scrub to brush away the dirt from the skin. Leave the skin on and the root end of the onion. Cut the onion in 4 parts, chunks carrots and celery in equal parts. Set them aside.
- Fill a large pot with drinkable water, add the veggies and turn the heats to medium high.
- Once the Italian vegetable broth is starting to simmer, reduce the heat to low and cook the brodo for extra 40 minutes to 1 hour. The broth is ready when it has reduced in volume and has developed a rich, dark orange colour.
- Once ready remove the veggies using a spider strainer. Discard the veggies, and set aside the brodo.Use the broth straight away, or store it in a tall airtight jar in the fridge or freezer.
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