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| 2 Esslöffel | olive oil extra virgin |
| 1 gross | Unpeeled onion; quartered |
| 2 | Tomatoes chopped |
| 2 | Unpeeled carrots; chopped |
| 1 | Leek; cleaned and sliced |
| 6 | Stalks Italian parsley |
| 3/4 Tasse | Kale or Swiss chard stems |
| 1 Teelöffel | Fennel Seeds |
| 1 | Bayleaf |
| 4 ca. 1 Liter | water |
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In a large, heavy bottomed pot, heat olive oil over medium heat. Add all the vegetables and cook, stirring frequently, for 6 to 7 minutes, until they begin to soften.
Add fennel seeds, bay leaf, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
Strain all solids from the liquid, discarding solids and reserving broth. Broth can be kept in the refrigerator for 1 week or frozen for up to 2 months.
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