MAKES 8 CUPS

Both versatile and easy, this recipe makes good use of the extra vegetables in your pantry.

1 carrot
2 stalks celery
2 medium onions, peeled
6 garlic cloves, peeled
1 large leek
1 bulb fennel
1 small tomato
3 tbsp. extra-virgin olive oil
1 cup dry white wine
5 sprigs parsley
6 black peppercorns
1 bay leaf

1. Wash, then roughly chop carrot, celery, onions, garlic, leek, fennel, and tomato.

2. Heat oil in a large pot over medium heat, add vegetables, and cook for 15 minutes. Add wine, 7 cups water, parsley, peppercorns, and bay leaf. Bring stock to a boil, skimming off any foam. Lower heat, cover, and simmer for 45 minutes. Strain. Cool and refrigerate stock, if not using immediately.