In light of our current circumstances relating to food shopping and food preparation, I’m returning to a more economical method of using ingredients – especially since there is no guarantee the products we’ll need will be in on the store’s shelves.
Therefore, I’ve decided it time to resume recycling vegetable scraps to create broth for a multitude of recipes.
Years ago, I posted a recipe for Potato Peel Broth, which makes a pretty tasty soup base! This time around I’m without the potatoes, but the celery, carrots, onions, peppers and garlic I do have will work together just as nicely to create another tasty soup.
The soup I made with the following broth was Pasta e Fagioli. Both recipes included below.
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