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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.

Eating Well