VEGETABLE BROTH

2 cloves garlic, smashed and peeled
2 medium to large onions, quartered
3 medium carrots, peeled and cut in 1-inch lengths
3 medium tomatoes, coarsely chopped
3 medium leeks, white part only, cut in half lengthwise, washed well, and cut across into 1-inch lengths
2 tablespoons olive oil
1 medium bunch spinach, stemmed, washed well and cut into 2-inch strips
1 cup celery leaves
Stems from 2 bunches parsley (reserve leaves for another use)
2 bay leaves
8 cups water, divided use

Place rack in middle of oven and heat to 500 degrees F.

In a large roasting pan, place the garlic, onions, carrots, tomatoes and leeks and olive oil and toss to coat.

Roast for 15 minutes. Turn the vegetables and roast for 15 more minutes. Move the vegetables around in the pan and roast for 10 more minutes, or until all the vegetables are nicely browned and the tomatoes are collapsing.

Place the roasted vegetables in a tall, narrow stockpot. Add spinach, celery leaves, parsley stems, bay leaves, and 7 cups water.

Bring to boil. Reduce heat, partially cover pot and simmer for 45 minutes, stirring occasionally.

Place the roasting pan on top of the stove. Stir in the remaining 1 cup water. Bring to a boil, scraping up any browned bits from the sides and bottom of the pan with a wooden spoon. Pour this liquid over the vegetables in the pot.

Add 2 cups water to roasting pan and place over two burners. Bring to a boil and stir with a wooden spoon to loosen browned bits from bottom and sides of pan.

Pour roasting pan liquid into stock pot. Bring to a boil. Lower heat and simmer, partially covered, for 45 minutes. Strain through a cloth-lined sieve.

Use immediately or refrigerate for up to 3 day or freeze for longer storage.

VARIATION:

FOR PLAIN VEGETABLE BROTH:
Without roasting the vegetables, place all ingredients, including the water, in a tall narrow stockpot. Bring to a boil. Lower heat and simmer, partially covered, for 45 minutes. Strain through a cloth-lined sieve. Use immediately or refrigerate for up to 3 day or freeze for longer storage.

Makes about 5 cups
Source: Soup: A Way of Life by Barbara Kafka