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Linda Schneider
Course broth, Main, Staple, Tips
Cuisine Italian


  • 2 tablespoons olive oil optional
  • 1 large onion quartered
  • 1 large head of garlic sliced cross-wise
  • 2 quarts of water
  • A few large Parmesan rinds ~ 8 ounces
  • a few sprigs of thyme
  • a few sprigs of parsley
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns


  • Optional step (sautéing the vegetables first, will result in a deeper flavored broth): Heat the olive oil in a large soup/stock pot. When hot, add the onion and garlic and cook over moderate heat until the vegetables have softened and begin to brown.
  • Add the water, the Parmesan rinds, thyme, parsley, bay leaf, and peppercorns. Bring to a simmer. Simmer, partially covered, for at least an hour, up to 2 hours. Strain the broth.