Italian Vegetable Stock: Brodo Vegetale

This full flavoured vegetable stock is another amazing Italian recipe from giallo zafferano

It couldn’t get any simpler. The holy trinity of vegetables (onion, carrot, celery) and a tomato is all you need.



  1. Takes about 20 minutes to prepare and an hour to simmer.
  2. You will get about 1 – 1.5 litres of stock that keeps for a few days in the fridge and also freezes well.
  3. Making stock is a great way to use your older veggies up, I even got the tomato from the grocer’s seconds bin.
  4. You are also reducing food packaging waste and if you source local ingredients you are cutting down on food transport miles.


  1. Preparing the vegetables
  2. Simmering
  3. Straining


  • 1 chef’s knife
  • 1 fry pan
  • 1 large sauce pan or stock pot
  • Small meshed sieve/strainer


  • 2L water
  • 2 celery sticks, halved
  • 1 carrot, roughly chopped
  • 1 brown onion, halved
  • Salt to taste
  • Black peppercorns (whole) to taste

Preparing the vegetables
  1. Peel the onion then slice in half. 
  2. Splash a bit of olive oil in a stock pot and cook the inside face of onion halves until slightly charred.
  3. Remove the onion carefully and wipe the stock pot free of oil with a cloth or paper towel.
  4. Return the onion to the pot.
  5. Roughly chop the 2 celery sticks and the carrot.
  6. Halve the tomato.
  7. Chuck the lot into the pot along with 2L of water, salt to taste and a sprinkle of whole peppercorns.




Bring to to a rolling boil and then simmer on low heat for about an hour, stirring occasionally.


Use a small meshed sieve or strainer to remove the vegetables. These can go into your compost bin.




Here are some more Italian cooking secrets and ways to use your stock : 

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2 comments on “Italian Vegetable Stock: Brodo Vegetale”
  1. Kate Brownell says:

    I like to try recipes and a vegetable stock is a complete welcome. Last year, I visited a vegan cafe Broadbeach in Gold Coast and I ordered a full flavoured vegetable stock that simply pleased my taste buds. These days in Lockdown when you cannot visit cafes, I think trying different types of recipes is a good idea. I am glad to find this post and happy to learn this vegetable stock. It came out really well. Thank you.

    1. Philip Kindleysides says:

      Wonderful feedback. Thank you. I think it is the tomato that makes this a winner.

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