From Monique Siu and Kevin Gibson of Castagna
Makes 16 cups

We have discussed how puréed soup just needs water, but sometimes you want a flavorful broth as the base for a soup. This is a simple and very quick vegetable stock, made with a combination of chopped vegetables. At home, we keep canned chopped tomatoes and canned cannellini beans on hand, as well as this stock, so we can always make a quick minestrone with whatever is in the vegetable drawer.

2 large carrots, peeled
1/2 head of celery
1 large onion
2-3 fennel tops
2 Tbsp olive oil
1/4 cup black peppercorns
2 large bay leaves

Chop vegetables and sauté gently in olive oil until translucent but not brown. Add peppercorns, bay leaves, and 4 quarts cold water. Bring to a boil, then turn down and simmer for 5 minutes. Strain.