• 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.


  • 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)


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.

Sally Swift
Sally Swift is the managing producer and co-creator of The Splendid Table. Before developing the show, she worked in film, video and television, including stints at Twin Cities Public Television, Paisley Park, and Comic Relief with Billy Crystal. She also survived a stint as segment producer on The Jenny Jones Show.
Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.