Serves 4
1 onion, peeled
1 courgette (zucchini)
1 carrot
1 celery stalk with leaves
1 leek
1 potato, peeled
2 cherry tomatoes
a handful of parsley, including stalks
2 tbsp extra virgin olive oil
1 tsp sea salt
- Put all the ingredients in a large saucepan, add 1.5 litres/2½ pints/1½ quarts water and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 1¼ hours. Taste for seasoning and add more salt if necessary.
- Remove from the heat and strain the broth through a fine sieve, pressing down well on the vegetables with the back of a spoon. Serve hot, or reheat, adding some small pasta shapes to cook in the broth if you like.
