To a large saucepan, combine the Parmesan rinds, carrots, celery, garlic, onions, oregano, thyme, bay leaf and salt.
Add 8 cups broth and bring to a simmer over medium heat.
Simmer the broth for 1 hour 15 minutes, adjusting the heat to maintain a simmer and stirring occasionally to prevent sticking. (I simmered 6 hours)
Turn off the heat and allow the broth to cool slightly
Once cooled, strain Brodo, removing all solids. Place in containers. You can refrigerate or freeze until needed.
Ingredients
Directions
To a large saucepan, combine the Parmesan rinds, carrots, celery, garlic, onions, oregano, thyme, bay leaf and salt.
Add 8 cups broth and bring to a simmer over medium heat.
Simmer the broth for 1 hour 15 minutes, adjusting the heat to maintain a simmer and stirring occasionally to prevent sticking. (I simmered 6 hours)
Turn off the heat and allow the broth to cool slightly
Once cooled, strain Brodo, removing all solids. Place in containers. You can refrigerate or freeze until needed.