Yield
Makes about 4 cups; doubles and triples easily.
Time
10 minutes prep, 12 minutes cooking, 22 minutes total
This is good warm and cool and keeps in the refrigerator for a day or two.

Ingredients
  • 1/2 cup dry white wine
  • 2 large garlic cloves, crushed (leave unpeeled if organic)
  • 2 whole cloves
  • 1 canned tomato
  • 1 bay leaf, broken
  • 1/2 teaspoon dried basil, crumbled
  • Three 14-ounce cans chicken or vegetable broth
  • 1 medium to large onion, coarse chopped (if organic, trim away root but leave skin)
  • 1/2 large celery stalk with leaves, coarse chopped
  • 1/2 medium carrot, coarse chopped (leave unpeeled if organic)
Instructions

1. In a 4-quart pot, combine all the ingredients. Bring to a simmer, partially cover, and cook for 30 minutes.

2. Strain the broth into a bowl or a storage container. Either use it right away, refrigerate it, or freeze it.

From The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift, Clarkson Potter, 2008.