Have you tried it, & if so, how did it go? Also wondering how to use the leftover vegetables but can’t find any minestrone recipes that use leftovers from making vegetable broth.

This sounds like a great idea. Have you tried it?

Any vegetable from the cabbage family can make your broth bitter.

Hi Lainey, I’m so happy to hear that you’ve been so inspired by the stocks!

Finally trying your recipe for stock – it looked so gorgeous in the pot before adding the water I took a pic. So excited that my pot held 12 cups so I now have 3 mason jars ready to freeze for my next batch(s) of fall soup. I used some scrapes (fennel, leeks) I basically cleaned out the veggie drawer with what is left from the fall markets. I used pretty much everything you listed and it smelled so good in my house all afternoon. I’ve been buying Organic (reduced salt) stock for years and like everything the price is just getting stupid. expensive. This yielded 12 cups and I think for maybe a few dollars using scraps. Can’t wait to try it my next soup.
Lainey
PS – Also inspired by the stocks in your new book, I just had more ingredients for this version.

Hi Jenna, tap water is fine if that’s what you prefer!