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Ingredients

• 6   large carrots, cut into 1-inch pieces
• 5   large onions, cut into 1-inch pieces
• 1 bulb  fennel, cored and cut into 1-inch pieces
• 2 tablespoons  canola oil
• 2 tablespoons  tomato paste
• 1 cup  white wine, divided
• 20 cups  water
• 4 stalks  celery, cut into 1-inch pieces
• 1/2 bunch  parsley, (about 10 sprigs
• 1/2 bunch  thyme, (about 8 sprigs)
• 12   black peppercorns
• 6 cloves  garlic, crushed and peeled
• 4   bay leaves

Description

Roasting The Vegetables Yields Rich And Flavorful Results.

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